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Monday, July 30, 2012

Chocolate Chip Cookies

I don't have a great track record with chocolate chip cookies. In fact, I managed to mess up every single batch for YEARS around Christmastime before I finally got it right. I have the original Toll House recipe on here from a few years ago, but I decided to go with a different recipe this time around. The addition of cornstarch makes these cookies nice and fluffy. My husband said that these cookies would be good even if the chocolate chips weren't in it. Now that's saying something. We love our chocolate around here! A few of these make a great evening snack.

Chocolate Chip Cookies
Source: Barely adapted from Anna Olson, Food Network Canada via Apple A Day

3/4 c. unsalted butter, softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.

3. Add in the egg and vanilla and mix well.

4. Then add the flour, cornstarch, baking soda and salt and blend together.

5. Stir in the chocolate chips.

6. Drop by tablespoonful onto an ungreased cookie sheet. Bake for 8-10 minutes, until just golden brown around the edges. Do not bake longer than 10 minutes!

7. Cook on cookie sheet on top of a wire rack for 5 minutes, then transfer to waxed paper on the counter to cool completely.
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