Saturday, December 17, 2011
So I'm procrastinating packing up my house, thus I am baking. I love this time of year for one reason...nope, not Christmas but endless sales on baking items! After picking up a few good deals in the baking isle at the grocery store today I am going to be boring. Then I thought what better way to start my blog than with good old fashioned chocolate chip cookies. I came across the recipe while wasting two hours on Pinterest. Side note, please tell me you are using Pinterest. I can absolutely waste copious amount of time looking at stuff. When I say stuff I mean nothing specific whatsoever! I digress. I'm always looking for the perfect chocolate chip cookie recipe, I want them to taste like Otis Spunkmeyer cookies, yep the ones that I made in the student store in high school and the same ones that probably accounted for the 10 (read 20) extra pounds I carried around in high school. With varying degrees of success I finally found a recipe that, dare I say it, I love more than those squishy little treats I shoveled into my mouth in that tiny student store in between selling sugary snacks and drinks to the masses. That's right, take that Otis Spunkmeyer! So give these a try, they are especially good for breakfast, and lunch, and dinner, and maybe every other time in between. Enjoy!
Best Ever Chocolate Chip Cookies
Barely adapted from this blogger
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. milk chocolate chips
3/4 c. chopped pecans
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Or eat them all instantly until your mouth is blistered from hot cookies.