The Absolute Best Chocolate Chip Cookie Recipe

Rich. Crisp. Decadent. These are just a few words that describe the ideal cookie, and coincidentally they describe my chocolate chip cookies! The richness of the butter combined with the sweetness of the brown sugar are just a few ingredients that make this recipe all time. However, this recipe has a secret ingredient that makes all the flavors come together to create an explosion of buttery sugary goodness and it is... drum roll please... corn starch!

Cookies, they need no introduction. Just saying the word evokes sensations of hunger and childhood memories. I love how cookies can cure a bad day, a heartache, or a sweet tooth. Like most people, my earliest memories of baking were making chocolate chip cookies with my mom, however unlike most people, the cookies I usually made were made with pareve ingredients. In Kosher cooking, pareve foods are those that aren't dairy or meat, and can be used interchangeably with either food groups. An example of a pareve food is margarine, which is an alternative to butter. So growing up we rarely made regular chocolate chip cookies with butter (in case we wanted meat for dinner) and when we did, it was like a special occasion!

Cornstarch in cookies???

Cornstarch, a popular household ingredient used for its thickening ability in soups and sauces, is the most important ingredient in this cookie recipe! It might make sauces thick, but it makes these cookies even thicccer.

Cornstarch is used as a thickening agent because it's made of long chains of starch molecules. When these molecules get heated up, they swell and become gelatinous (aka becomes gooey and gelatin like) which produces a thickness perfect for binding. That's why these cookies are so chewy and moist!

Another key factor is to let your cookie dough chill in the fridge for at least 30 mins! I made a batch of these cookies for a friend, and within 24 hours, all 24 cookies were gone!

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Ingredients (makes 2 dozen or 24):

• 1 C butter, cubed

• 1 C brown sugar

• 1/2 C sugar

• 2 eggs

• 2 1/2 tsp vanilla

• 2 3/4 C AP flour

• 1 tsp cornstarch

• 3/4 tsp baking soda

• 1/4 tsp baking powder

• 3/4 tsp salt

• 2 C chocolate chips (or however many you want!)

Directions:

*If you plan on baking right away, preheat oven to 375 degrees. If you want to chill the dough, which I recommend, wait to turn on oven!

1. In a large bowl, cream butter, brown, and regular sugar until mixture is light and creamy

2. Add in the eggs and vanilla and mix well for about a minute

3. Stir in the flour, corn starch, baking soda, baking powder, and salt and mix until well combined

4. Fold in the chocolate chips (but save some for later top top off cookies right before putting them in the oven)

5. If you can, let cookies chill in the fridge for 30 mins, and preheat oven to 375 degrees while you wait

6. Line a baking sheet with parchment paper, and scoop dough into a ball form, lightly pressing down on the top to create a little bit of an ovular shape

7. Repeat with the rest of the dough, then bake cookies for 9-12 minutes, or until tops become golden brown

**These cookies stay fresh for about 7 days (if they last that long!). If not, freeze the cookies and enjoy for up to a month of flavor and freshness!

#cookies #bestcookies #flavor#butter #chewy