I’ve seen many cookie recipes on Pinterest that claim they’re the best, most amazing, chewiest, softest, nicest and puffiest cookies ever. But when I try them, I have no such luck. So I’ve been determined to figure out how to actually get my chocolate chip cookies to turn out this way. And not just once, but every time. Ladies and gents I believe I found success! The secret is….
the BUTTER! You want it firm. Not rock hard, because then its hard to get it all mixed in, but firm. I found if I put a full stick in the microwave straight from the fridge for about 5 or 6 seconds I achieve this. The half stick can just go straight in the mixing bowl or microwave for 3 seconds, no more. If your butter is mushy at all your cookies will be flat! Give this method a try and let me know if it to works just as great for you! Here are my ingredients:
Measure and pour all the dry ingredients into your bowl and mix it up.
Then, add the rest of the ingredients (eggs, vanilla, and firm butter) and beat it until the dough forms.
As soon as that happens, mix in the chocolate chips with a large spoon.
Scoop spoonfuls out and roll them into balls before placing them on the greased baking sheet
Bake at 350 degrees F for 8-9 minutes. Side note: A mix of semisweet and white chocolate chips in your cookies are super yummy!
- 3/4 c brown sugar
- 1/4 c granulated sugar
- 2 c flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c (1 1/2 sticks) butter, softened
- 1 egg
- 2 tsp. vanilla
- 1 cup chocolate chips
- Preheat oven to 350 degrees F and spray non stick or use silicone mats.
- In a large mixing bowl combine brown sugar, sugar, flour, cornstarch, baking soda, and salt. Mix it.
- Add the butter, egg, and vanilla. Make sure butter is still kind of firm. No mushy butter. Beat until dough forms.
- Stir in chocolate chips with a large spoon.
- Scoop dough by spoonfuls and form into balls. Place on baking sheet with room for them to spread.
- Bake in oven 8-10 minutes. Let cool before removing them with a spatula.