Today’s post is brought to you by: we’ve had too many cookies and it’s starting to show.
If you follow me on Instagram, you’ll know that we’ve made this chocolate chip recipe several times during the month of December (including last night). Half of the time I tell myself that baking a batch of these would be a nice gesture to give to coworkers or neighbors, but by the end of the night we’ve usually snacked on so many that I just assume it’d be socially unacceptable to bring over a nearly empty plate of 3 cookies and some crumbs.
I know we’re all a bit sugared out from the Christmas season, but this is one recipe that I like to freeze and have on hand. What I love best is that it’s not overly sweet, but just perfect enough to curb a sweet craving. And Ali at Gimme Some Oven has some really great tips and tricks, such as adding extra chocolate chips after the cookies have been formed into balls and rolling the cookies into individual balls and then freezing, which is ideal if you just want to bake a few at a time. She uses cornstarch which gives it that soft, chewy consistency, and amps up the flavor with extra vanilla.
I’ve never really considered myself to have a sweet tooth until now, and if you’re in the market to try the most perfect chocolate chip cookie, I’d suggest heading over to her blog and trying it yourself (and check out some her tips – they really make a difference!). In the meantime, here’s the printable version of her recipe:
GIMME SOME OVEN’S CHOCOLATE CHIP COOKIES
- 1/2 cup butter softened to room temperature
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract store-bought or homemade
- 1 1/2 cup 180 grams all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- optional: flaky sea salt
Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. Then once the batch of dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like. Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm! Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.