These cookies are buttery, chewy, thick and chocked full of rich chocolate chips. Absolutely divine, a chocolate-chip cookie lovers dream come true ;)
Once you have tried these, you'll never use another chocolate chip recipe ever again !!
1/2 cup tightly packed light brown sugar
4 tbsp granulated sugar
1 tsp cornstarch
1 tsp baking soda
1 refrigerated egg, large
1 tsp vanilla extract
1/3 tsp salt
Directions :
1. Preheat the oven at 350 F. Line baking sheets with foil / parchment paper.
2. In a bowl, mix flour, salt, cornstarch and baking soda.
3. In another bowl, mix butter and sugar using an electric mixer (medium speed) until the batter is smooth. Then add egg and vanilla extract. Mix on low speed until well combined.
4. Add flour gradually to the mixture and mix until well incorporated. Do not over-mix.
5. Using a wooden ladle, fold in the chocolate-chips.
6. Chill the dough for at least an hour.
7. Using a small ice-cream scooper , drop the prepared dough onto the baking sheets.
8. Bake the cookies until the bottom and the edges of the cookies are golden brown and the tops feel firm when lightly touched. It may take around 15-20 minutes, depending upon the size of your cookies.
9. Let the cookies cool for a few minutes before you transfer them to a cooling wire rack to cool completely.
Note :
1. If you over mix the dough, they will turn out flat.
2. You can add chopped walnuts , macadamia & white/dark chocolate chips/chunks too.
3. Refrigerate the dough before baking. It makes all the difference !!
4. Use good quality chocolate-chips to get the rich and decadent flavour. I used Ghirardelli semi-sweet chocolate chips.
Once you have tried these, you'll never use another chocolate chip recipe ever again !!
Ingredients :
1 1/2 cups all-purpose flour
1 cup chocolate chips
1/2 cup unsalted butter - softened to room temperature1/2 cup tightly packed light brown sugar
4 tbsp granulated sugar
1 tsp cornstarch
1 tsp baking soda
1 refrigerated egg, large
1 tsp vanilla extract
1/3 tsp salt
Directions :
1. Preheat the oven at 350 F. Line baking sheets with foil / parchment paper.
2. In a bowl, mix flour, salt, cornstarch and baking soda.
3. In another bowl, mix butter and sugar using an electric mixer (medium speed) until the batter is smooth. Then add egg and vanilla extract. Mix on low speed until well combined.
4. Add flour gradually to the mixture and mix until well incorporated. Do not over-mix.
5. Using a wooden ladle, fold in the chocolate-chips.
6. Chill the dough for at least an hour.
7. Using a small ice-cream scooper , drop the prepared dough onto the baking sheets.
8. Bake the cookies until the bottom and the edges of the cookies are golden brown and the tops feel firm when lightly touched. It may take around 15-20 minutes, depending upon the size of your cookies.
9. Let the cookies cool for a few minutes before you transfer them to a cooling wire rack to cool completely.
Note :
1. If you over mix the dough, they will turn out flat.
2. You can add chopped walnuts , macadamia & white/dark chocolate chips/chunks too.
3. Refrigerate the dough before baking. It makes all the difference !!
4. Use good quality chocolate-chips to get the rich and decadent flavour. I used Ghirardelli semi-sweet chocolate chips.
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