Over February vacation, I felt restless with my usual chocolate chip cookies. Admittedly, I’ve been making mine off the back of the bag for years. Maybe I’m having a mid-life cookie crisis because that suddenly felt so boring. Life is about mixing it up. I found this recipe, and gave it a try. They were a huge hit. Make them small, as they are dense. I packed them in our lunch when we went skiing and they were quickly devoured.
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar densely packed
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. flour (I use whole wheat, but either is great)
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. milk or semi-sweet chocolate chips (I always use Ghirardelli)
Directions:
+ Preheat oven to 350 degrees F.
+ If you have a Kitchen-aid, use your paddle attachment to cream together butter and sugars until fluffy and light. Add egg and vanilla and mix in. If you don’t have a mixer, you can also do this by hand!
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
4. Drop dough onto a prepared baking sheet. I scooped about 2 tablespoons for each cookie. Bake for 8-10 minutes, until they are just brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let them cool right on the sheet for five minutes or so before moving them to totally cool on a rack or aluminum foil. Yields 2-3 dozen, depending on the size. Delicious!
Enjoy!
