Today I am sharing with you a cookie recipe which isn’t “Christmassy” in a traditional way but then I think we don’t ever need a season for these cookies. They are timeless and everyone’s favorite cookie throughout the year. Yes, you guessed it I am talking about the Chocolate Chip Cookies. It’s funny that I didn’t have a chocolate chip cookie recipe on my blog till now, I mean out of all cookies this is the one I didn’t share? Crazy!
Anyway so I know there are like gazillion version of chocolate chip cookies on the internet and everyone claims their to be the best. I am simply sharing my version with you, which I love. These are soft, chewy, have just the right amount of sweetness and I think they are the perfect chocolate chip cookies [Well I had to say that too, isn’t it? 😉 ]
These chocolate cookies are extremely soft and chewy and there are a number of things which make them this way. The first is using more brown sugar in the recipe which absorbs moisture from air and keeps the cookie soft and moist. The next ingredient is cornstarch which acts as a tenderizing agent and prevents gluten formation. It is a really important ingredient if you want your cookies to stay nice and soft.
The addition of an extra egg yolk increases the moisture in the cookies and so I highly recommend it. You will notice that I also use little oil in my cookie dough, I think the oil helps in keeping the cookie soft for a longer time. Chilling the dough is important. I actually tested these cookies with 2 different chilling time. One batch I chilled overnight, for this I made dough balls and then chilled them overnight else the dough becomes too stiff to roll in the morning and takes a lot of time before you can roll it so it’s better to do this way. The second batch I chilled for 2-3 hours. I noticed that the cookies that were chilled overnight were puffier and didn’t spread as much compared to the one that were chilled for 2-3 hours. So if you have the time I highly recommend chilling the dough balls overnight.
Bake them at 350 F degrees for 9-11 minutes, depending on how large your cookies are. I used 1.55 oz of cookie dough per cookie and baked for exactly 10 minutes. You make need to bake for a longer time if you intend to make bigger cookies. I got around 25 medium size chocolate chip cookies out of this dough.
The cookies are really soft when you take them out of the oven. Do not try to move them right away, they will break. Let them stay in the pan for 10 minutes and then carefully transfer them onto a wire rack to cool completely.
* Use good quality chocolate chips for best tasting cookies.
Serves: 25 medium cookies
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1.25 teaspoon cornstarch
- ¾ cup butter, [1.5 sticks] unsalted, at room temperature
- ¾ cup light brown sugar
- ½ cup granulated white sugar
- 1.5 tablespoons canola oil
- 1.5 teaspoons vanilla extract [i used pure]
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1.25 cups semi-sweet chocolate chips
- Preheat oven to 350 F degrees.
- Line a baking sheet with silicone mat or parchment paper. Set aside.
- In a bowl sift together all purpose flour, baking soda, cornstarch and salt. Set aside.
- Beat together butter, oil and both the sugars until creamy.
- Add in the vanilla, egg, egg yolk and beat till well combined.
- Gradually beat in the flour mixture. [Add it in 3 parts and not dump it all in one go].
- Stir in the chocolate chips.
- Chill the mixture for 3-4 hours or overnight.
- Drop heaping tall tablespoons of dough onto the prepared baking sheet. I used around 1.55 oz of dough per cookie. You can push few chocolate chips on top of cookie dough for presentation purpose but that's optional.
- Bake at 350 F degrees for 9-11 minutes, I baked mine for 10 minutes.
- Take out of the oven and let the cookies cool down in the baking sheet for 10 minutes before transferring them on to a wire rack to cool completely.