Monday, April 20, 2020

PUFFY CHEWY CHOCOLATE CHIP COOKIES: Shelter-in-Place Chocolate Goodness #11

So you're in Lockdown or Shelter-in-Place, as we call it, and you have flour. Here's a different recipe using that flour for Puffy Chewy Chocolate Chip Cookies. As I've said many times, you can never have enough Chocolate Chip Cookie recipes. This is a very easy puffy chewy chocolate chip recipe. You'll find it quite different from the regular Toll House Cookie recipe on the back of the bag, but I know you're going to love it. As always use the very best chocolate.


3/4 cups unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
1 tsp baking soda
2 tsp cornstarch
2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips

Preheat oven to 350. Line 2 large baking sheets with parchment paper or silicone baking mats.

In large bowl using mixer (hand or stand with paddle attachment), combine butter, sugar, and brown sugar, and cream until light and fluffy (about 2 minutes). Beat in egg and vanilla.
In separate bowl, combine flour, cornstarch, baking soda, and salt. Add to wet ingredients and beat on low until combines. On very low speed, beat in chocolate chips, or fold in evenly.
Cover dough with plastic wrap and chill for at least an hour. (You must chill this dough!)
Remove from fridge and let sit at room temp for 10 minutes.

Roll balls of dough into about 1.6 Tbsp each. Put onto parchment-lined baking sheets, 6 per sheet.  (these are big puffy cookies..I sprinkle with sea salt)

Bake for 10-12 minutes or until barely golden brown on edges and puffy, checking cookies after 5 minutes. Rotate baking sheet for even browning, if necessary. Cookies will look very soft.

Transfer to cooling rack to cool completely.


Anonymous said...

How many cookies does this make?

Janet Rudolph said...

Depends on how big you shape them. 16-20?