There’s probably at least six million chocolate chip cookie recipes out there that claim to be the best, so when my sister called me and told me that she’s found “the one“, it was pretty easy to just smile and nod and agree to try them eventually. A few weeks later I found myself craving a bake sesh, and Erin just so happened to Instagram a picture of herself making these cookies with my niece. She reminded me of the recipe, and I went to work.
Except I forgot I didn’t have any eggs (or flaxseed), so I had to substitute with the best of my Googling abilities. Then I realized I didn’t have any brown sugar, either, so I had to do a little white sugar and molasses mixing. Needless to say, I wasn’t expecting anything special at this point (but knew it was my fault). So when these cookies came out of the oven and I tried a bite, I was really super extra impressed at how good they were.
And Fritz ate the rest of the batch in two days, so I’m fairly certain he was a fan, too.
And don’t worry, Erin made a few batches of these cookies while I was visiting her in California. I had to set a limit for myself of two (or maybe three) a day, because they are just so good. They are soft (and stay soft), sweet and a little salty, and just the perfect amount of underdone-tasting (I think this is because of the cornstarch in the recipe?). Seriously good.
I keep ruining batches (just made some but accidentally bought mini chocolate chips and then overbaked half of them), and they are still the best cookies. Slightly overbaking them gives them a slightly crispy edge and bottom, and they taste a little more buttery than their softer counterparts.
So thanks to Erin and Kelsey at Apple a Day for passing on the recipe!
The Best Chocolate Chip Cookies (makes 25-30 medium-sized cookies)
- 3/4 C unsalted butter, softened
- 3/4 C brown sugar
- 1/4 C white sugar
- 1 egg, room temperature
- 2 t vanilla
- 2 C all-purpose flour
- 1 t baking soda
- 2 t cornstarch
- 1/2 t salt (I use a generous 1/2)
- 1 C chocolate chips (semi- or bittersweet)
Preheat the oven to 350 degrees and line your baking sheets with a silpat mat or parchment paper.
Using a stand mixer with a paddle attachment (or by hand, you crazy kids), cream together the butter and the two sugars until light and fluffy. Add the vanilla and the egg and mix well until combined, scraping the sides of the bowl.
Add in the flour, baking soda, cornstarch, and salt and mix until just combined. Stir in the chocolate chips.
Place small scoops of cookie dough on the baking sheet, about one inch apart (I use about a T size for each cookie). Bake on the middle rack of the oven for 8-10 minutes–be careful not to over bake! The edge of the cookies may brown slightly, but you want to take the cookies out before the tops start to brown.
Let them cool on the cookie sheet before removing.
These are absolutely perfect for a day like today in Rochester–rainy this morning, and now sunny and 60s. I’m excited to be entering my favorite season of all time (FALL!), and will admit to having bought my first spice-scented candle of the season this morning.
Also perfect with a cup of coffee.
Have you tried this coffee from Trader Joe’s? It’s my go-to coffee for a smooth medium-roast coffee, and I love it!
Lastly, here’s some pictures of our new-to-us chairs that my friend Emily alerted us were on their way out from her friend’s house. They were giving them away, and there’s nothing I love more than pretty antique furniture that doesn’t cost me a cent (and now we can finally seat more than three people in our living room).
The cats love them, and sit in them all day (one cat per chair, of course).
Now off to eat some more cookies!