I have tried to be one of those cute, baker women that has fresh baked goods waiting for my boyfriend when he comes home from work with a little flour in my hair and an apron that gets put to use… you know the image I’m trying to put out. Unfortunately, that is so not me. I suck at baking. The idea of “yeast” scares me. But rest assured, I have perfected these cookie recipe’s that will make you look like an accomplished baker! I swear I make 2-3 batches a WEEK of these because they go so fast! I just want to point out, I’ve tried cheating the system by swapping ingrediants because I didn’t have the one needed and thinking I could get away with it…that didn’t work out so well. Particularly, this won’t work with just granulated sugar, brown sugar is the key to survival for these cookies because they are chewy and soft and brown sugar has molasses. Good luck!
3/4 Cup of Packed Brown Sugar
1/4 Cup of Granulated White Sugar
1 Cup of Completely Softened, Room Temperature Butter
2 Tspns of Vanilla Extract
2 Cups of All Purpose Flour
2 Tspns of Corn Starch
1 Tspn of Baking Soda
3/4 Cup of Chocolate Chips
Start by mixing both sugars in with the butter until they are completely combined and fluffy. Add the vanilla extract and egg and stir in both components until smooth. In a separate bowl, mix the dry ingrediants lightly and start adding to the wet ingrediants. Start off slow, adding small portions of the dry ingrediants and stirring in completely before adding more because adding all of the flour and such too much too fast will result in not being able to properly combine all the ingrediants. Once you have added and combined everything, the dough shoud be a bit tough and sticky. Add the chocolate chips and mix them in.
Cover the bowl of cookie dough with tin foil or saran wrap and leave in the fridge to chill for about an hour. If you need to leave the dough in the fridge for longer than an hour, be sure to let them sit for 30 minutes after taking out and before baking. Once it’s time to take the dough out, preheat your oven to 350. Line an oven sheet with parchment paper or get a silicone baking mat. Each cookie should be about a tablespoon of dough, which you will gently roll into a ball before placing on the baking sheet. Make sure to leave about 3 inches of room between cookies. Bake for 12-14 minutes, and remove from oven to cool. The cookies will be really soft, and that’s okay. I like to get a handful of chocolate chips and press a few on top of each cookie when they’re soft for looks. Let the cookies cool and rest for about 10 minutes on a cooling rack or plate. Enjoy!
The cookies can last up to a week in room temperature but be sure to keep them in an airtight container.