After having a long tough week at school, there’s nothing quite as nice as a bubble bath, a glass of milk and a plate of warm cookies. In times like these I call to the classic chocolate chip cookie. A while back I found this recipe for the Perfect Chocolate Chip Cookies. These cookies are the bee’s knees (har har har).
I can only think one flaw with this recipe, you have to wait a whole 24 -72 between making the dough and baking the cookies. Oh the horror! But let me tell you now, it’s so worth it! These cookies are thick, soft and full of chocolate chip goodness. And the dough? It tastes exactly the Toll House refrigerated dough, so I counted myself lucky when even half of the original dough survived until baking day.
Let me tell you know, refrigerating this dough makes all the difference. The longer you refrigerate it for, the better your cookies turn out. And the cornstarch in this recipe you might ask? Well the original recipe called for half cake flour, and I, probably along with many of you, don’t always keep a supply of cake flour in my pantry. Replacing some of the all purpose flour with cornstarch gives you the same results cake flour would!
When (and if) you share these with your friends, they won’t believe you when you insist that you didn’t simply whip out the Pillsbury or Toll House dough for these .
So here’s the recipe 😀 :
The PERFECT Chocolate Chip Cookies
– 3 2/3 minus 6 tablespoons all purpose flour
– 4 tablespoons cornstarch
– 1 ¼ teaspoons baking soda
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons salt
– 1 ¼ cup unsalted butter
– 1 ¼ packed brown sugar
– 1 cup and 2 tablespoons granulated white sugar
– 2 large eggs
– 2 ¼ teaspoons vanilla extract
– 2 cups semi-sweet chocolate chips (plus extra if desired)
In a small bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Set aside.
Using an electric mixer or by hand (I prefer by hand), combine butter and both sugars. Mix for about 5 minutes until the mixture is light. Add in eggs and vanilla; mix until combined.
Incorporate dry ingredients and mix. Stir in chocolate chips.
Put dough in an airtight container and refrigerate for 24 up to 72 hours (I chose 48).
Preheat oven to 350 degrees. Prepare and line baking sheets.
Form cookie dough into small golf ball sized balls and place 6 evenly spaced on the baking sheet (do not try to fit anymore on one sheet, the cookies do spread). Dot the tops with extra chocolate chips if desired. There is no need to flatten the cookie dough balls; they will flatten out while baking.
Bake for 18 to 20 minutes, until centers are soft and edges are golden brown. Let cool on baking sheet for 15 minutes then transfer the cookies to a cooling rack, to cool completely. Repeat with the remaining cookie dough.
Recipe Adapted from: The New York Times