I’m leaving on a jet plane, don’t know when I’ll be back again. Sorry, every time I get on a plane that song gets stuck in my head. I have my dad to thank for that one! I do know when I will be back…Sunday night. I am headed to sunny Florida for Food Blog Forum this weekend. It will be an amazing weekend, and I am so excited it is finally here!
So in my absence I am leaving you with the perfect chocolate chip cookie. I grew up using the same recipe, I have been making it since I was 3 years old. Moving to Colorado has changed that though. That recipe just doesn’t work here! I have used all the high altitude adjustments I know of, and it just doesn’t turn out the same. So I set out to find one that does work here.
It took more attempts than I care to admit, but I finally found my new go-to chocolate chip cookie recipe. I have made this recipe twice now, and both times they were soft, chewy, and perfect for days later. I brought a batch to our football team picnic, and every single one of them disappeared! I heard a lot of “who made these cookies, they are amazing” or “did you make these, wow!” I have done the cookies with mini and regular chocolate chips. The minis ensure each bite gets lots of chocolate!
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 tsp vanilla
- 2 cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips
- In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes. Mix in the egg and vanilla. Add flour, cornstarch, baking soda and salt. Mix until everything is combined. Fold in the chocolate chips.
- Chill the dough for 30 minutes. The longer you chill the thicker your cookies.
- Preheat oven to 350 degrees.
- Scoop golfball size balls of dough onto a baking sheet. Bake for 9 minutes, until the edge are just golden brown. The center will appear underdone.
- Let cookies cool for 5 minutes before removing to a wire rack.