Chewy Chocolate Chip Cookies

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I was originally going to post something else today, and I still plan to post that recipe because it was great, but I thought you needed to know about these cookies sooner rather than later.

I am a total sucker for chocolate chip cookies. All self control is out the window when they (or the dough) are around. I already have a go-to recipe but I’m always up for trying something new, especially when there is an unexpected ingredient. And when I say “always” you can take that literally. I saw this recipe in the morning, the corn starch caught my eye, and the first dozen were in the oven before lunch.


I think it’s safe to say that my old stand-by now has some stiff competition. These cookies were exactly what I hoped they would be. Chewy, flavorful, just slightly crunchy around the edges. And I know that taste is what should matter the most, but I like my cookies to look as good as they taste. These cookies keep their round even shape, puff up nicely in the middle, and don’t spread too much. Basically, they are everything I am looking for in a cookie.


Chewy Chocolate Chip Cookies
(Adapted from Apple a Day)

Ingredients

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp kosher salt
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F.

In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the egg and vanilla and mix until well combined.

Mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips

Drop rounded tablespoons of dough, or with cookie scoop, onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.

Let the cookies cool on the cookie sheet for five minutes, then transfer to a cooling rack.

 

My new favorite brownie….

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

A few weeks ago I had a baking mishap with my normal brownie recipe and I didn’t have enough chocolate to make the recipe over again. I was making the brownies for someone else so I had to come up with something. I had cocoa powder but I didn’t want to make the Hershey recipe. After looking around on the Internet I finally remembered there was a recipe on the back of my King Arthur all-purpose flour bag. The recipe worked with the ingredients that I had so I went for it. I am so glad I tried it! These brownies had a great texture and flavor. I liked that they weren’t too gooey (since I was cutting them and plating them for some one else) but they also weren’t cake like either. It was a perfect combination. Give it a try and I promise you won’t be disappointed

Perfect Brownies (that’s my title for them ;))

Ingredients
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips (I omitted these)

Directions
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. * This was such an awesome tip. I had never done that before but it really worked!

Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour