Everyone needs a good chocolate chip cookie recipe. This one has a stamp of approval a la Fizzle, with zero attempts to be particularly healthy (so just not shFizzle)
…a cookie that’s a bit crisp on the outside, but soft, a little crumbly but almost melty on the inside with literal melted sweet chocolate…
Ahem. I’m sorry, what was I saying?
The key to that amazing texture, I am made to believe by scientists who know all sorts of important things (other than trivial things like proportions and baking time) is the cornstarch.
Beat ¾ cup butter with 1 cup sugar
Add an egg, and 2 tsp Vanilla
Mix in dry ingredients, which include 2 cups flour, 2 tbsp cornstarch, 2 tsp baking soda, ½ tsp salt.
Then depending upon how chocolatey you feel, 1 to 2 cups of chocolate chips/chunks
Then, it is important to refrigerate for at least about an hour. Don’t ask me why, ask the scientists.
When you return, you need to make them into cookie balls (they’ll flatten into cookie shaped things in the oven) and bake them at 175C depending on their size. For small cookies, about 8-9 min and for large ones, about 12 min, or in scientific terms, until the edges are barely golden brown.
IMPORTANT: In her infinite cookie wisdom, I have learnt from AFizzle that one does NOT bake cookies until they seem done to the touch. They should seem too soft and you have to leave them in the baking tray for a while until they become perfect. Otherwise they will be overdone and the texture won’t be perfect and the cornstarch will have been for nothing.
Seriously, ask the scientists.
I now have a cookie Jar
In a perhaps entirely unhelpful way, I can also inform people that I have learnt that perfect quantities/moisture content/baking time depend on a variety of factors including oven efficiency, humidity, ingredient strength, tastes etc.
BTW, waiting on those famous World Peace Cookies of yours, AFizzle. I know they do not fit the current trend of your healthy recipes, but…they’re your world peace cookies…so I want them.