Soft Chocolate Chip Cookies
My mom used to bake the best chocolate chip cookies, soft in the center and filled with chocolate chips. She always added more chocolate chips the tops of the cookies after she placed them on the cookie sheet. You can’t have too many chocolate chips according to her so I followed her tradition when I made these cookies. She swore by Wondra flour for her cookies but I found adding a tablespoon of cornstarch to a cup of regular flour produces similar results and I don’t have to store another kind of flour. I’m guessing if I checked my cupboard right now I would have at least 4 kinds of flour.
Using the right flour matters a lot when baking and even different brands of regular all purpose flour can be very different. For instance there is a huge difference between Pillsbury’s All Purpose Flour and White Lily’s All Purpose Flour. When I make bread I want to use Pillsbury but when I want to make cookies White Lily is usually my choice. Flour is different because of the types of wheat used to make it. It varies even by the season in which it is harvested and what other wheats it is combined with. Do I have you totally confused? I hope not. Here is an article that can explain it a little more in depth or go to King Arthur Flour.
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips or chocolate chunks + a few extra for tops
- Preheat oven to 350 degrees.
- Melt the butter. Let cool slightly. I hold back a couple of tablespoons and add it when I take the melted butter out of the microwave and stir it in until melted if I am in a hurry.
- Add butter and sugars to your mixing bowl. Beat until thoroughly blended.
- Add the eggs and vanilla. Beat until blended.
- Add the flour, baking soda, cornstarch and salt. Mix until completely combined,.
- Add chocolate chips. Mix in.
- Scoop out cookies with a medium scoop. Place on a greased cookie sheet. Flatten slightly. Add a few chocolate chips to top if desired.
- Bake for 10 - 12 minutes. Cool on a wire rack.