Who doesn’t love chocolate chip cookies?!? I remember cookie and milk time as a kid and I still love to indulge around 3pm with a glass of milk and a few cookies. To try and help me cut back on the amount engulfed, I made the smaller. This recipe yields an incredible amount of cookie to satisfy a large group of people so if you’re like me and making them at home for yourself, cut this bad boy recipe in ¼ of the quantity. Trust me. Be a kid again and enjoy this delicious chocolate chip cookie recipe!
- 1 1/3 cups all-purpose flour
- 1 tsp cornstarch
- 1/4 + 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2/3 cup mini semi-sweet chocolate chips, plus more for topping if desired
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
- Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway.
- Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
- Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined.
- Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
- Stir in chocolate chips.
- Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever).
- Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top.
- Align on two silicon mats or parchment paper lined baking sheets, spacing 1-inch apart.
- Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool.
I have a cousin who has some dietary issues. He loves chocolate chip cookies, but he cannot have salt. This recipe satisfies his craving. They are so delicious, that when I make them for him, I double the recipe, so I can keep them in my freezer for whenever I have a craving for something sweet. I add dried cranberries or baking raisins, but they are delicious plain!
By Arlene Bronstein
My mother, Esther Michlin, is a master baker. She has shared her secrets with multiple generations of family and friends. Everyone adores what comes out of her kitchen. Truly she cooks with "love". These cookies are a real favorite. The secret is using Malted Milk powder. I like the chocolate best, but any will do! Happy Mother's Day! Happy Everyday!
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