Chewy Chocolate Chip Cookies

July 2014 076

Well, I just can’t believe that school is almost here – it’s August!  Yikes.  If you’ve been reading for awhile, you are probably aware that my kids expect a newly baked treat daily – especially during the school year.  I can’t blame them, it’s how they’ve grown up!  But sometimes school schedules are so chaotic that only a simple one bowl treat is doable.  I love making these cookies because they’re delicious, easy (I always have the ingredients in my pantry), and you get to roll cookie dough balls (Yay!  My inner child rejoices!).

July 2014 130

I usually don’t do this (add the extra photos) because honestly, it’s a personal pet peeve of mine.  You know, where a blogger will show you no less than 10 shots of the same cookie, but from different angles.  I made the exception here, because these shots are technically of many cookies – not just one.  Just kidding, I just wanted you to get a full view of just how darn cute these cookies are!July 2014 146

While these are super easy to throw together, and tasty to boot, do make sure to plan ahead for 1 hour of chilling.  I know, they were almost sounding too easy, right!

Chewy Chocolate Chip Cookies Adapted from Sally’s Baking Addiction

3/4 cup unsalted butter, softened

3/4 cup dark brown sugar, packed*

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

scant 2 cups flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups chocolate chips

In a large mixing bowl beat the butter and sugars together until light and fluffy.  Beat in the egg and vanilla, then add the cornstarch, baking soda, and salt – beating until combined.  Add the flour and stir – it will be a stiff, almost dry looking, dough.

Stir in the chocolate chips.  Place dough in a covered container and refrigerate for 1 hour.

Preheat the oven to 350.

Scoop out about a Tablespoon of dough and roll it into a ball between your hands.  Place on the cookie sheet.  Continue with the remaining dough.  Sprinkle all of the cookies with a few grains of coarse kosher salt.

Bake each sheet of cookie dough for about 7-9 minutes.  Then slide the parchment sheet off of the baking sheet and let cool (the cookies will look really puffy at first and deflate as they cool) for about 30 minutes before serving.

Makes approximately 25 cookies.

*Light brown sugar may be substituted, but expect a slightly lighter colored cookie – like below!

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