I know, I know: there are more best ever chocolate chip cookie recipes out here on the intra-web, than there are . . . I don’t know what. But trust me when I tell you that these chewy chocolate chip cookies with cornstarch are a much needed guest at the chocolate chip cookie party. My ideal chocolate chip cookie has crispy edges and soft, gooey middles and these particular ones, with cornstarch, no less, are all that and then some.
Because here’s the thing: the cornstarch works some crazy magic in these cookies, making them extra chewy, very tender and even prevents them from spreading – amazing, I know. But I love these chewy chocolate chip cookies with cornstarch (and am counting on you to love them, too) not only because of the addition of cornstarch, but also because they are made in one bowl with a whisk and a spatula (you’re welcome) and do not require a long rest in the fridge pre-bake (yes, yes, yes: you’re welcome again).
I love melted butter in my chocolate chip cookies for ease of use, as well as for chewiness, and so that is what these cuties call for. I also love bread flour, in addition to all-purpose, in my cc cookies, because it, too, adds to the chewiness factor. A hefty amount of kosher salt is needed, cause I’m a saltaholic. A yolk is nice for richness and – you guessed it – additional chew. I call for both granulated and brown sugar cause . . . chocolate chip cookies, peeps: that’s what they require . . . And a nice glug of vanilla (a tablespoon to be exact) plus a tablespoon of heavy cream for good measure (and to make up for the liquid we lost in removing one of the egg whites). And that’s it, peeps, done and done and darn delish, if I do say so myself.
Chewy Chocolate Chip Cookies with Cornstarch
- 1 1/4 cups all-purpose flour
- 1 1/4 cups bread flour
- 2 1/2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- 1 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 yolk
- 1 tablespoon heavy cream
- 1 tablespoon vanilla extract
- In a large mixing bowl, whisk together the flours, cornstarch, baking soda, salt and chocolate chips.
- In another large bowl, whisk together the melted butter and sugars until thick and glossy and slightly lighter in color, about 30 seconds or so.
- Add the egg and yolk, one at a time, whisking after each addition. Add the heavy cream and vanilla and whisk again.
- Add the dry ingredients to the wet and using a flexible spatula or wooden spoon mix just until combined. Do not over mix.
- Scoop the dough with a 1/4 cup ice cream scoop or measuring cup onto a parchment-lined cookie sheet. Place in the freezer for 30 minutes, just to firm up and prevent spreading.
- When ready to bake off the cookies, heat the oven to 375 F and place 12 balls of dough on to a second cookie sheet lined with parchment. Bake for 10 to 12 minutes or until the cookies are browned around the edges and are just this side of done in the middle.
- Let cookies cool briefly before serving with tall glasses of icycold milk.