Oh my word. I was not anticipating writing a post about cookies. I truly wasn’t. But then I came home from work yesterday and wanted a cookie. And the cookies I’d made the previous evening were so soft and fluffy and delicious — somehow they tasted better than they did hot out the oven. And I still used whole wheat flour!
I adapted a recipe from pinterest and I’m telling you…try this. You won’t regret it! Props to Sally’s Baking Addiction for this awesome recipe.
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 2 cups
all-purpose flourI used whole wheat flour, which is kind of my new thing
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1 and 1/4 cup(I eyeballed it, but basically used a TON of)semi-sweet chocolate chips
- Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
- The original recipe calls for using a stand mixer or hand mixer. I currently own neither, so I used a whisk to combine all ingredients. Once the ingredients were mostly combined, I added a couple of tablespoons of water to help form the dough. I didn’t try chilling the dough, but if you have enough time, go for it!
- Preheat oven to 350F.
- The dough will be slightly crumbly, but will come together if you work the dough with your hands as you are rolling individual balls. Drop 1 Tbsp balls of dough onto cookie sheet. Bake for 8-9 minutes (if chilled) or roughly 13-14 minutes if not chilled, until barely golden brown around the edges. Do NOT overbake cookies. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack.
- Cookies stay soft and fresh for up to 10 days in an airtight container.
Try it — and let me know what you think. I think this will be the only chocolate chip cookie recipe I’ll be using for a long time!