Cornstarch Chocolate Chip Cookies Recipe 425 Food

CHEWY CHOCOLATE CHIP COOKIES WITH CORNSTARCH

Steps:

• In a large mixing bowl, whisk together the flours, cornstarch, baking soda, salt and chocolate chips.
• In another large bowl, whisk together the melted butter and sugars until thick and glossy and slightly lighter in color, about 30 seconds or so.
• Add the egg and yolk, one at a time, whisking after each addition. Add the heavy cream and vanilla and whisk again.
• Add the dry ingredients to the wet and using a flexible spatula or wooden spoon mix just until combined. Do not over mix.
• Scoop the dough with a 1/4 cup ice cream scoop or measuring cup onto a parchment-lined cookie sheet. Place in the freezer for 30 minutes, just to firm up and prevent spreading.
• When ready to bake off the cookies, heat the oven to 375 F and place 12 balls of dough on to a second cookie sheet lined with parchment. Bake for 10 to 12 minutes or until the cookies are browned around the edges and are just this side of done in the middle.
• Let cookies cool briefly before serving with tall glasses of icycold milk.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°.
• Mix butter, sugars, vanilla and eggs in large bowl.
• Stir in flour, soda, salt, baking powder and cream of tartar.
• Stir in chocolate chips.
• Drop with a #40 scoop (mini ice cream scooper) about 2" apart onto an ungreased baking sheet.
• Bake 12-15 minutes or until light brown.
• Cool slightly; remove from baking sheet. Cool on wire rack.