Rich, chewy chocolate chip cookies made with a secret ingredient that sets them above the rest! So delicious, you won't be able to stop at just one!
I have a weakness for chocolate chip cookies. It’s a serious problem. I already have my absolute favorite but can you ever have enough chocolate chip cookie recipes? That was a rhetorical question. Moving on…
Whenever I see a chocolate chip cookie recipe that claims to be the “World’s Best” or “Best Ever”, I feel this competitive need to test it and compare it to mine. This recipe deserves a coveted spot in my regular chocolate chip cookie rotation. They were chewy, flavorful and they had the perfect ratio of chocolate chips to batter.
I was intrigued by the addition of cornstarch. I’ve never added cornstarch to a cookie recipe before. I’m not sure if the cornstarch was responsible for the extra soft texture or not, but I am excited to experiment with my other recipes!
Chewy Chocolate Chip Cookies
- Preheat oven to 350F.
- Sift flour, cornstarch, baking soda and salt. Set aside.
- Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in chocolate chips.
- Either grease cookie sheets or cover in parchment paper. Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart. These cookies will spread! Bake 8-10 minutes in preheated oven. Kelsey’s instructions caution us not to bake longer than 10 minutes. Kelsey and I obviously share an abhorrence of crunchy cookies.!
- Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.
- The dough also freezes very nicely!