Chocolate Chip Epiphany Cookies
Make true bakery-style, soft and thick chocolate chip cookies at home!
Ingredients
- 2⅓ c all purpose flour
- 2 tsp cornstarch
- 2 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 10 tbsp butter softened
- ⅔ c brown sugar packed
- ⅓ c granulated sugar
- 1 tbsp vanilla
- 1 egg large
- 1 c semi-sweet chocolate chips
Instructions
- Preheat oven to 400°. Grease two cookie sheets.
- In a medium bowl, stir together the flour, cornstarch, baking powder, salt, and baking soda.
- Using either a stand mixer or hand mixer, cream the softened butter and both sugars together until light and fluffy, 3-5 minutes. Mix in vanilla and egg until combined.
- Slowly add the flour mixture to the sugar mixture. Mix until combined. Add in the chocolate chips. (The dough may be rather stiff at this point; some of the chocolate chips may have to be worked in by hand in the next step.)
- Roll the dough into balls. Place on greased cookie sheets. Bake for 10 minutes, or until the edges are just set but the middles still look gooey. (It's important to pull the cookies before they actually look done!)
- Let cookies cool on baking sheets for at least 15 minutes. (During this time, the residual heat will finish baking the cookies.)
Notes
If you want a cookie that really holds its shape, after rolling the dough into balls, place them in the fridge for at least an hour, or up to overnight. Then bake as directed.
Stored in an airtight container, these cookies will stay soft and fresh for several days.