I have been looking for these for a long, long, long time. I have made countless batches of chocolate chip cookies - all great - but always wanting them to be a bit more....something. Chewy. Substantial. Thick. Like a mix between Potbelly's and Starbucks cookies. I've never quite succeeded....UNTIL NOW.
I could die tomorrow a happy lady with an autopsy report that reads "Chocolate Chip Cookie Overdose."
What's the secret? Not much, it turns out. Just a pinch of corn starch does the trick. It does wonderful, wonderful things to the cookie and keeps them very thick, chewy, and substantial.
PS - there is no satire in this post. I feel like a huge weight has been lifted off my shoulders, and my trolling for new cookies recipes can cease and I can focus on other aspects of my life.
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ sticks butter, melted and cooled
cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semisweet chocolate chips
Finally, drop the cookie dough into large balls on a cookie sheet (I used a 1/4 cup). Bake for about 9-11 minutes, taking them out when the edges are lightly golden but the middles look a bit underdone. EAT THEM WITH MILK AND NEVER LOOK BACK.