SIMPLY DELICIOUS CHOCOLATE CHIP COOKIES

There are so many recipes for chocolate chip cookies out there it’s hard to decide on just one. There are soft and chewy, crispy and thin, mega and chunky, the list goes on. But, I like my cookies soft and slightly chewy with a crisp bite to the edges and this one checks all those boxes. Think Chips Ahoy chocolate chip cookies without the taste of chemical preservatives, and with a slight bite to the edges - that’s what these cookies are all about.

Feel free to use milk, white or dark chocolate chips, add nuts or toffee bits. This cookie base lends well to whatever cravings you’re having.

Try freezing half the dough for those days you want a quick cookie fix without the hassle of messing and cleaning the kitchen. Roll dough into balls and freeze on a parchment-lined baking sheet. Once frozen transfer to a freezer zipper-lock bag. When ready to bake, place on parchment-lined baking sheet at room temperature 20 minutes before baking as directed below. This recipe will surely become a staple in your house as it is in mine. Be creative and be sure to let me know what your favourite mix-ins are.

P.S. The recipe says to let cool on rack completely before storing but I suggest you try one of these hot out of the oven (careful not to burn your tongue). These decadent babies will just melt in your mouth!

P.P.S Try warming a cooled cookie in the microwave for 10 seconds to replicate that just-out-of-the-oven taste.

P.P.P.S Just try them already!!

For the cookies

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, softened

1 cup dark brown sugar, packed

1/4 cup white sugar

1 lg egg, room temp

1 tsp pure vanilla extract

1 cup semi-sweet chocolate chips (or mix-in of your choosing)

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.

In a large bowl cream together butter and both sugars until light and fluffy. Add egg and vanilla and continue to mix well.

Add dry ingredients slowly, mixing until just blended.

Add chocolate chips and using a wooden spoon, mix well to incorporate.

Measure 1-Tbsp balls of dough and place on baking sheet spaced 2 inches apart. Press tops down lightly.

Bake for 8-10 minutes until slightly browned around the edges. Remove from oven and let cool on baking sheet 5 minutes before transferring to cooling rack. Repeat with remaining dough. Let cool completely on rack before transferring to an airtight container for storage.