Everybody's searching for the best chocolate chip cookie recipe. To me the best cookie is large, thick, chewy in the center and has a lot of chocolate chunks in every bite. Well, these cookies have all of those features! I have made very similar cookies before, and I have also tried chocolate chip cookies which contained oats and were as thick as these were, but what makes these "perfect cookies" perfect, is cornstarch. Yes, only two teaspoons of cornstarch make all the difference! It makes cookies soft and chewy. But I think even cornstarch is not the most important thing to make cookies perfect. I have made chocolate chip cookies many times in my life and I realized that the most important thing is not to overbake them. It is a must to turn off your oven when they still look a little bit underbaked. Also, chilling is very important too! Chilled cookie dough doesn't spread that much and the result is thicker cookies. So be patient!
Perfect Chocolate Chip Cookies
170g/3/4 cup butter, room temperature
150g/¾ cup brown sugar
55g/¼ cup granulated sugar
2 tsp vanilla extract
250g/2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
220g semisweet chocolate chips
1) Cream together butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and mix until combined.
2) Mix together flour, cornstarch, baking soda and salt.
3) Add the dry ingredients to the butter mixture and blend. Stir in chocolate chunks.
4) Chill the cookie dough for at least one hour in the refrigerator. Take out of the refrigerator, form the balls, place on a baking tray lined with parchment paper, cover with plastic wrap and refrigerate overnight.
5) Next day, take the chilled cookie dough out of the freezer and let stand at room temperature for 5 minutes until you preheat your oven to 180C/350F. Bake for 8-10 minutes or until the edges are slightly golden. Let cookies set on the pan for five minutes and then transfer to a wire rack to cool completely.
Recipe adapted from here.