Perfect Chocolate Chip Cookies

Chocolate Chip Cookies: Everyone seems to have his or her favorite recipe. Some are passed down through the generations, while others are read right off the back of a bag of Nestle Chocolate Chips. As for me, my favorite chocolate chip cookie recipe could be found in a cookbook my mother gifted to me several Christmases ago. For years, I had been winning the hearts of many boys with batches of these cookies. However, I hadn't yet managed to impress one of the biggest food critics in my life, my brother. He wasn't a particular fan of my chocolate chip cookies. Sure, he would eat them, but what nineteen-year-old, hockey player wouldn't? However, he continued to complain about the inappropriate ratio of chocolate to cookie dough, as well as the flat nature of the cookie. Recently, he issued me a challenge to perfect the chocolate chip cookie. Those who know me are aware that I couldn't possibly turn down a challenge. For the last couple of weeks, I have been reading up on cookies and various baking techniques. I think today I finally created the perfect chocolate chip cookie.

As with any delicious cookie, I started by creaming together butter, brown sugar, and white sugar. Be sure the butter is softened but not melted. I've found that melting the butter usually leads to a thin and crispy cookie. I prefer a greater ratio of brown to white sugar. Brown sugar makes for a chewy chocolate chip cookie with a wonderful molasses taste. I added a couple of eggs to act as a leavening agent and a splash of vanilla for good flavor. I sifted flour, baking soda and salt into the butter mixture. Sifting the dry ingredients helps to the dough fluffy and smooth. After all of the cookie research I have done, I opted to add cornstarch to the batter as it is supposed to help keep the cookies thick and chewy. Finally, I folded in a couple of handfuls of semi-sweet chocolate chips. Some people might prefer milk chocolate, but when I think of a traditional chocolate chip cookie, it must have that semi-sweet chip! However, you can feel free to add your favorite chocolate pieces!

After a few minutes in the oven and allowing the cookies to cool, I had to find out whether I had risen to my brother's challenge. After setting him up with a few warm cookies and a glass of milk, I have finally managed to satisfy my brother's craving for the perfect chocolate chip cookie!

These chocolate chip cookies have a crunchy outer crust and a chewy, moist center. Even after allowing them to cool, the cookies are still thick and fluffy. And in my opinion, this cookie has the perfect ratio of chocolate to delicious, sweet dough. Next time you need to win the heart of your new squeeze or simply just want a taste of home, give this recipe a try!




Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/4 cup flour
• 1 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 tsp salt
• 1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Using a hand-mixer, cream together butter and sugars until fluffy and pale in color. Add eggs and vanilla. In another bowl, sift together flour, baking soda, cornstarch, and salt. Slowly incorporate flour mixture into the creamed butter. Mix in chocolate chips. Using a small ice cream scoop, spoon dough onto greased cookie sheet. Let about 2 inches between each dough ball. (If additional batches of dough remain, place in fridge while first batch bakes.) Bake for 12 minutes until the cookies are golden brown. Do not overcook. Allow cookies to cool on the sheet for several minutes until the cookie has set up. Remove from pan with a spatula and continuing cooling on cookie racks.   

Makes 4 dozen cookies.