A 'good looking' chocolate chip cookie recipe(Read article summary)
If chocolate chip cookies could model, this one would strut down the runway.
The Pastry Chef's Baking
This is the third recipe I'm placing in the "GOOD" category during my epic chocolate chip cookie recipe testing binge. This version of the chocolate chip cookie from Gimme Some Oven looked so picture perfect – an almost even doneness but you could tell it wasn’t overbaked and wouldn’t be dry. If chocolate chip cookies could model, this would strut down the runway.
I didn’t overbake them but they did brown a bit more than the original. I couldn’t help it. When I tried for the pale golden even look Gimme Some Oven got, the cookies were still too raw in the middle so I had to bake them a wee bit longer.
They tasted good and if I wasn’t actively comparing them to so many other recipes, they’d probably be great. But I will have to put them in the good category.
1/2 cup butter
1/2 cup brown sugar, packed
1/3 cup granulated sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (or more) chocolate chips
1. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in the chocolate chips by hand until just combined.
3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, cover, and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. and line baking sheets with parchment paper. Evenly space the frozen dough balls on baking sheets and bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
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