'Best ever' chewy chocolate chip cookies

Perfect cookies don't just happen. Now you can test what claims to be a surefire method: If it works, you may strike chocolate chip cookie gold. 

By , The Pastry Chef's Baking

  • close
    Perfect chocolate chip cookies are crusty and delicate on the outside, warm and gooey on the inside.
    View Caption

I'm always a bit skeptical whenever a recipe has a superlative in the title. We all have different tastes and someone's idea of the perfect or "best ever" cookie may not match someone else's. There's no one right set of taste buds.

That said, this really was an extremely good chocolate chip cookie. It didn't spread too much, the edges were crisp but not overly so, the texture of the cookie was chewy and stupendous and overall, I really liked it. It wasn't too sweet either, although I have a high tolerance for sugar. This is exactly the type of cookie with a great taste and texture that I like. 

I also stacked the odds in its favor and instead of chocolate chips, I cut up a large milk chocolate bar my parents had brought me from Switzerland last year. I kept that chocolate block for months without even being tempted to open it, so it seemed like a good idea to use it for cookies. And it was. 

Recommended: 50 decadent chocolate recipes

"Best Ever" Chewy Chocolate Chip Cookies
From Kelsey's Apple A Day 

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks (or you can use milk chocolate chips or semisweet chips)

Preheat oven to 350 degrees F.

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.

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

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 10 minutes.)

Let cool on the sheet on a wire rack for five minutes.  Remove from baking sheet and let cool completely.

Related post on: The Pastry Chef's Baking

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...