Call me the Cookie Monster, Cookie Snob, Cookie Connoisseur… whatever you want to call me, I clearly love my cookies.
Well, I love my desserts period, but cookies are one of my ultimate favourites.
It takes me back to those moments in childhood — the smell of freshly baked cookies in mom’s kitchen, coming home from school with a fresh batch waiting for you with a tall glass of milk. Even those moments of adolescent heartbreak or “frienemy” drama; those edible bites of comfort always hit the spot.
As the years went by, my passion for baking evolved. Especially after being a mother, when your little ones would expect to indulge in some of mom’s home-made confections.
The classic chocolate chip cookie has always been a favourite of mine, but now also one of my daughters and my husbands.
I don’t know about you but I like my chocolate chip cookie chewy and perfectly sweetened (not too much, not too little).
After many failed attempts at having the perfect chocolate chip cookie that was not only perfectly and deliciously chewy after coming out of the oven, but lasted for days and maintained it’s texture and taste, I FINALLY found the perfect recipe!
Beware: These cookies are so good, you will eat a whole plate without realizing it.
Buh-bye New Years Resolution? Hey, totally okay to indulge every now and then (deprivation is what makes for failed diets, right?)
So go ahead and throw away those other recipes, this is the one you will keep and use every single time.
Chewy, buttery, soft and oh-so-yummo!
The Chewiest & Yummiest Chocolate Chip Cookies EVER
adapted from: Anna Olson
- 3/4 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 c. all-purpose flour
- 2 tsp. cornstarch (this is the secret ingredient!)
- 1 tsp. baking soda
- 1/2 tsp. salt
- chocolate chips, as many as you like
Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Combine the flour, cornstarch, baking soda and salt and add to wet ingredients. Mix to combine and stir in the chocolate chips. Chill dough for at least 30 minutes. Use a small cookie scoop and drop dough onto a greased cookie sheet. Bake 8-10 minutes or until barely golden around the edges. The key is to NOT overbake.
If the dough looks a little crumbly while mixing, don’t worry, it will come together. I get between 27 and 30 cookies and I bake them for 10 minutes (NO LONGER). They will look underdone, but they set up perfectly.
Enjoy! And thank me later.