For me, it’s Real Housewives of Orange County, new magazines, and French fries — whenever I’m in the presence of any of those things, I instantly go weak in the knees and any willpower dissipates.
And lately, I’m embarrassed to say, Keeping Up With The Kardashians is also included on that list. I can’t help it. It’s like watching a giant train wreck full of hair extensions, vocal fry and fake eyelashes — I cannot. turn. away.
Anyway, one of my other guilty can’t-quit-you foods? Cookies. Any flavor, for that matter. I love cookies so much. And anyone who doesn’t is probably soulless; I’m convinced.
While I am an equal-opportunity cookie-eater, I know that most people prefer the quintessential American cookie: chocolate chip. Nothing really beats a freshly baked, super chewy and slightly gooey chocolate chip cookie, warm out of the oven. One with a decent ratio of cookie to chocolate chips, one that has crisped edges but a chewy, softer center that’s slightly underbaked for that awesome cookie-dough flavor.
Well friends — these are those cookies.
Ever since discovering this recipe a couple years ago, I have been hooked! They’re completely fool-proof and produce the best tasting and best looking cookies ever — every time. Prior to this recipe I suffered from Ugly Cookie Syndrome and would constantly pull pans of cookies out of the oven that were flat, thin saucers, or thick and chewy cookies but had no flavor. It was such a disappointment that me, a baker, couldn’t make a decent chocolate chip cookie to save my life. And then, I met this recipe. And then, we fell madly in chocolate chippy love.
Here’s what sets this recipe apart: first, it uses real butter which always produces a better tasting cookie than cookies made with margarine or oil. But since butter is prone to spreading in the oven (stay away, saucer cookies!), this recipe requires you chill the dough for at least one hour before baking. I know you’re impatient, but trust me — it’s worth it to chill it!
The second secret is the use of cornstarch. It helps lift and puff up the cookies, giving them that plush, fresh-from-the-bakery style height that we all crave in a cookie. Trust me here — the cornstarch is a cookie lifesaver! And lastly, the higher brown sugar-to-sugar ratio helps keep these cookies moist, chewy and authentic in flavor. More brown sugar produces a chewier, softer cookie AND enhances that caramelized, sweet dough flavor we all love.
So what are you waiting for? Bake a batch of these and cuddle up with your favorite reality TV show. They don’t call it a guilty pleasure for nothing! 🙂
*adapted from my Vanilla Bean Chocolate Chip Cookies recipe
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup dark brown sugar
- ¼ cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- Pinch salt
- 1 cup semi-sweet chocolate chips
- In the bowl of a stand mixer affixed with the paddle attachment, cream the butter, brown sugar and sugar on medium speed for about 2 minutes or until creamy and fluffy.
- Beat in the egg and vanilla to combine. Meanwhile, in a medium bowl, whisk together the flour, baking soda, cornstarch and salt. Gradually begin adding the flour mixture into the batter, beating well after each addition, until a soft dough forms. Slowly stir in the chocolate chips.
- Chill the dough for at LEAST one hour, or up to 48 hours in the fridge. Chilling the dough is MANDATORY to prevent cookies that spread!
- Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray. Drop rounded, smoothed Tablespoonfuls of dough onto each cookie sheet about 1" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Do NOT over bake! The cookies may appear slightly undone in the center; this is OKAY as they will continue to cool as they sit.
- Allow the cookies to sit on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. Store leftover cookies airtight, at room temperature.
If you want to elevate the flavor of these irresistible cookies, consider adding vanilla bean paste, like as directed in the original recipe. Vanilla bean paste totally amps up the vanilla flavor and makes these cookies extra special. But if you want to stick to the classic route, feel free — these cookies are just as delicious and irresistible with extract as they are with vanilla beans! You could also use miniature chips, milk chocolate chips or dark chocolate chips and increase or decrease the amount of chips according to your family’s cookie preferences. This is the BEST base recipe!
Have a fantastical day!