Tasty Tuesday: Best Ever SOFT Chocolate Chip Cookies

I know that a lot of recipes claim to be the best, so I don’t use those words lightly, but these seriously are the absolute best chocolate chip cookies I’ve ever made.  Or for that matter, the best I’ve ever eaten.  (Sorry Grandmother, yours were really good too!)  And just so you know, I’ve tried dozens and have been on a search for the perfect chocolate chip cookie recipe for the last 7 years.  This one finally ended that quest.

The thing about these cookies is that they are slightly crispy around the outside and just so soft and moist in the center- the perfect combination!  The key is the secret ingredient (the 7th listed) and not over-baking them.  They also hold their shape well and stay soft longer than most cookies I’ve tried, although truth is, they usually get eaten so quickly it’s kind of hard to tell.

Anyway, don’t just take my word for it, try them yourself.  But be prepared to eat a whole pan yourself.  Can’t say I didn’t warn you!  :)

Best Ever Soft Chocolate Chip Cookies
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars together until fluffy and light in color; blend in eggs and vanilla.  Mix in flour, cornstarch, baking soda and salt.  Stir in chocolate chips.  Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until slightly golden brown around the edges.  (The tops will not be brown, but that is okay.)  Let cool for 5 minutes before removing from baking sheet.
Yields: about 3 dozen
Recipe slightly adapted from Apple a Day.
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