Tuesday, December 31, 2013

Recipe > The Best Chocolate Chip Cookie

The title really says it all. I found this recipe on a blog a few months ago and decided I should try it out.
I have always been horrible at making chocolate chip cookies. The last time I made them they so bad Zack wouldn't eat them. They were so flat, greasy, and an ugly brown color. Zack didn't eat one of them he was too scared over what they looked like. When I saw how these cookies turned out I thought that I wouldn't be able to do it, but all that changed and I made the best chocolate chip cookie ever.

Don't they just look divine? I have never had my cookies look this good and I am so glad that I found this recipe. The secret is to make sure that the cookie is taller than it is wide. Here is what I did

I made sure that that the bottom of the cookie was flat so that it wouldn't topple over or anything. The picture from above is the way the cookie turned out so I promise this recipe is really good. 

2 and 1/4 cup all-purpose flour, spoon and leveled
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 egg +1 egg yolk
2 teaspoons vanilla extract
1/2 bag chocolate chip cookies

1. Combine flour, baking soda, cornstarch and salt in a large bowl and set aside.
2. In a medium bowl, combine butter (make sure it is melted! I put mine in the microwave for about 30 seconds to make sure it was melted), brown sugar, granulated sugar, egg & egg yolk, and vanilla with a whisk. 
3. Combine wet and dry ingredients together in the large bowl. I used a hand mixer to make sure the ingredients were all mixed in together really well but you can easily mix it together with a large spoon. Make sure the ingredients are blended well. 
4. Cover the cookie dough and chill for 1.5 to 2 hours. Chilling is a must. 
5. Take the dough out of the fridge and let is sit at room temperature for about 10 minutes.
6. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper, or grease the sheets. 
7. Roll the dough into balls, as seen above, making sure that they are taller then they are wide. Mine ended up looking like an egg which turned out fine. Just make sure and flatten the bottom so that they don't topple over. Put about 8 cookies on each baking sheet. You may need more than two baking sheets. 
8. Bake the cookies for 12 minutes. DO NOT GO OVER 12 MINUTES. The cookies will look mushy and not baked at all, however if you go over they will become too crisp. Pull the sheet out and let the cookies cool for about 10 minutes. The cookies continue baking on the sheet even out of the oven. 
9. After they have cooled, make sure and grab a glass of milk and enjoy some one on one time with the best chocolate chip cookie ever. 

No Comments Yet, Leave Yours!