I have to say, I’m a bit surprised. I’ve had this blog for around 5 years now and I haven’t posted a plain old regular chocolate chip cookie recipe? They’re like a 5th food group for me! Well, that’s about to be rectified right now.
The recipe comes from Culinary Adventures of a Poor Student, and she got it from somewhere else, and that’s how the internet works. I got ahold of it, and I baked them to take over to a friend’s house to watch a horror movie. It turns out we did more making fun of the movie than watching it. The cookies didn’t terrify anyone either, although that’s kind of the idea.
These are soft-baked cookies in name and in deed. They’re basically baked the bare minimum for structural cohesion, and your fingers will come away buttery if you eat them while they’re still warm and melty. The original recipe said not by any means to bake them over 10 minutes, although I think they’d probably survive another minute or two and still be delectably soft. So keep an eye on things, but if you feel it needs another minute, go ahead.
Another change I made by necessity. I bought a bag of chocolate chips, but it wasn’t quite enough – I mean, I ate a few, but come on! So I had to chop up some baking chocolate to make up the difference, and plenty of those chopped pieces were essentially chocolate dust. That will explain why the cookies are… speckled. So maybe it’s sort of like adding cocoa powder? Anyway, things worked out fine. I think you should probably stick to regular chocolate chips, but I’ve proven that it can be done the chipped-chocolate way if you have to! Oh, and I switched the sugar proportions because I ran out of brown sugar.
Chocolate Chip Cookies
3/4 cup butter (1.5 sticks), softened
3/4 cup sugar
1/4 cup brown sugar
1 egg, room temperature (as usual for baking)
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips
With a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
Mix in egg and vanilla.
Stir in the flour, cornstarch, baking soda, and salt until just combined.
Mix in the chocolate chips.
Cover the bowl with plastic wrap and put it in the fridge for half an hour.
Preheat the oven to 350.
Scoop onto a lined or prepared baking sheet. They’ll spread a little but not a lot, since they were chilled, so you don’t have to space them out too too much.
Bake for about 9 or 10 minutes. Don’t overbake, but apparently you can get up to about 10 minutes without adverse effects, and unless they get all crunchy and burnt within the 11th minute – which is possible – you can squeak out another minute if you need it.
Cool on the rack for 3 minutes, then remove to a rack to cool the rest of the way. If one of them gets lost between the sheet and the rack and accidentally falls in your mouth, that wouldn’t be the worst thing in the world…
So, there we are. Chocolate chip cookies, plain and simple, really good and soft and buttery. Bear in mind – the cookies do “deflate” a little as they cool. The way they look in the picture is fresh out of the oven.