Saturday, August 27, 2011

Hands Down the BEST Chocolate Chip Cookies EVER!

Yes, it is true!  I have located the best ever recipe to chocolate chip cookies!  They are chewy and moist, and very simple to make.  If you like chocolate chip cookies, you MUST try these!  I was checking out the foodgawker website this morning, when my youngest came in and announced that he would like to cook something.  I wasn't immediately thrilled with the idea, to say the least, but then I figured he has been bored all morning, and this would give him something to do.  About that time, I scrolled down the page, and saw a picture of some tasty-looking cookies.  The caption under the picture read. "The fluffiest, chewiest, most amazing chocolate chip cookies I've ever had--all thanks to a very surprising ingredient!"

It had my attention!  I clicked the link and was re-routed to Kelsey's Apple A Day blog, and to the recipe for BEST-EVER Chewy Chocolate Chip Cookies.  I called out the ingredients to my son, and he prepared everything on his own, with only a small amount of help from me.  He followed the instructions very closely.  The only change he made was for the bittersweet chocolate chips because we didn't have any.  We had 3/4 c of semi-sweet chocolate chips and the remaining 1/4 c we used milk chocolate chips.  This made the cookies very sweet-but no complaints here!
Recommendations:  TRY THESE!

Here is the recipe for your enjoyment:

Best-Ever Chocolate Chip Cookies

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. bittersweet chocolate chips

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Try not to eat them all.

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