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Chocolate Chip Cookie

This recipe provides instructions for making soft and puffy chocolate chip cookies with cornstarch as the secret ingredient. The recipe calls for creaming butter and sugars, then mixing in egg, vanilla, flour, cornstarch, baking soda, salt and chocolate chips. The dough is chilled for at least an hour before rolling into balls and baking until lightly golden brown. The cookies are soft and puffy right out of the oven but will slightly deflate as they cool.

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Laure L'atelier
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318 views1 page

Chocolate Chip Cookie

This recipe provides instructions for making soft and puffy chocolate chip cookies with cornstarch as the secret ingredient. The recipe calls for creaming butter and sugars, then mixing in egg, vanilla, flour, cornstarch, baking soda, salt and chocolate chips. The dough is chilled for at least an hour before rolling into balls and baking until lightly golden brown. The cookies are soft and puffy right out of the oven but will slightly deflate as they cool.

Uploaded by

Laure L'atelier
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as ODT, PDF, TXT or read online on Scribd
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THE Chocolate Chip Cookie

Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!

Ingredients:

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup (225g) semi-sweet chocolate chips

Directions:
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the
butter for 1 minute on medium speed until completely smooth and creamy. Add the brown
sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in
egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate
bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the
wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate
chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with
aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is
mandatory for this cookie dough.
2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10
minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone
baking mat. Set aside.
3. Once chilled, the dough will be slightly crumbly, but will come together if you work the
dough with your hands as you roll into individual balls. Roll balls of dough, about 1
Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown
around the edges. They will look extremely soft when you remove them from the oven.
Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently
pressing down on them with the back of a spoon. They will slightly deflate as you let them
cool. Transfer to cooling rack to cool completely.
4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well
- up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake
dough balls in their frozen state for an extra minute or two - do not thaw.
Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie
sheets to cool completely between batches. Baked cookies freeze well - up to three months.
Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not
thaw).

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