Well I didn’t hit the jackpot on my first try. The cookies were good, but not great, and I’m searching for greatness here! They were tender yet chewy, but not thick enough. I’m not sure the cornstarch did anything magical. I tried them the next day and they were still soft, but lacking the wow factor in flavor. Needless to say, the quest will continue.
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or you can use white flour)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/4 cup semi-sweet chocolate chips
Mix flour, cornstarch, baking soda and salt. Set aside. In separate bowl cream the butter and sugar. Beat in egg and vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Cover dough and chill for at least 30 minutes.
Preheat oven to 350. Line a cookie sheet with parchment paper. Roll rounded tablespoons of dough and space about 2 inches apart. Bake for 8-10 minutes, until barely golden brown around the edges. Cookies should appear under-baked. Let cool on baking sheet for a minute or two before transferring to a cooling rack.
Yield: about 2 dozen
Recipe adapted from Sally’s Baking Addiction