O chocolate chip cookies, I only like you straight from the oven. Piping hot in my hands, melting in my mouth deliciousness. Well, guess what? I ate these cookies after they had completely cooled, and kept going back for more! That really never happens in my house, so I was elated to have to as an addition to my chocolate chip cookie recipes! The cornstarch in these cookies helps them to be extra chewy in the middle, and the large amount of butter compared to shortening makes them flat...which my hubby requires!
Flat, Chewy Chocolate Chip Cookies
Printable Version
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tbs. cornstarch
2 sticks unsalted butter, softened
4 Tbs. butter flavored shortening
1 3/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Sift the flour, salt, baking powder, baking soda, and cornstarch together into a large bowl.
Beat the butter, shortening, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until just incorporated, about 1 minute. Beat in the eggs and vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour.
Preheat the oven to 350 degrees F. Grease a baking sheet, or use a silpat. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 9-11 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Recipe highly adapted from Food Network Magazine
Makes 60 small cookies
Flat, Chewy Chocolate Chip Cookies
Printable Version
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tbs. cornstarch
2 sticks unsalted butter, softened
4 Tbs. butter flavored shortening
1 3/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Sift the flour, salt, baking powder, baking soda, and cornstarch together into a large bowl.
Beat the butter, shortening, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until just incorporated, about 1 minute. Beat in the eggs and vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour.
Preheat the oven to 350 degrees F. Grease a baking sheet, or use a silpat. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 9-11 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Recipe highly adapted from Food Network Magazine
Makes 60 small cookies
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