Chocolate Chip Cookies
by Anna Olson
- 1/2 cup unsalted butter, room temperature-125 mL
- 1 ⁄2 cup light brown sugar, packed-125 mL
- 1 ⁄4 cup sugar-60 mL
- 1 egg, room temperature
- 1 tsp vanilla extract-5 mL
- 1 1/4 cups all-purpose flour-310 mL
- 2 tbsp cornstarch-30 mL
- 1 ⁄2 tsp baking soda-2 mL
- 1 ⁄2 tsp salt-2 mL
- 1 cup bitter sweet chocolate chips-250 mL
Adapted from homehardware.ca
Preheat the oven to 350˚F (175˚C) and line two cookie sheets with parchment paper, or lightly grease the sheets.
Cream the butter, brown sugar and sugar together until fluffy.
Beat in the egg and then add the vanilla extract.
In a separate bowl, stir the flour, cornstarch, baking soda and salt together.
Add the flour mixture into the butter mixture, and stir until evenly blended. Stir in the chocolate chips.
Using a tablespoon, drop the dough onto the prepared cookie sheets, leaving 11⁄2 inches between each cookie.
Bake for 10 minutes or until the cookies are golden brown. Let the cookies cool on the cookie sheet for 5 minutes, and then transfer to a rack to cool completely.
Cookies can be stored in an airtight container for up to 3 days.
The cornstarchis the secret to make chewy-centred cokkies. If you want crispy cookies, omit the cornstarch and replace baking soda with baking powder.