Well, hello cookie. You and I were a match made in heaven.
Oh, sorry. I thought we were alone.
Okay, I'll stop being weird and get to the point.
I remember reading somewhere that there was a way to make chewy chocolate chip cookies. Being the lover of sweets that I am, I decided to do some digging to find out just how it could be done.
It turns out that you need a secret ingredient to make them all moist, gooey, and chewy-like. I can't take the credit for figuring it out though - the credit goes to Anna Olsen and her cornstarch adding expertise.
I made two small tweaks to her recipe since I don't have (or think I will ever have) bittersweet chocolate chips. Instead I cut down on the sugar and used milk chocolate chips instead.
Mmmmm, milk chocolate.
Here is the recipe
that you know you want to try this very second:
Chewy Milk Chocolate Chip Cookies
Adapted from Chocolate Chip Cookies a la Anna Olson
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1. Preheat oven to 350 F.
2. Cream together butter and sugars with electric mixer until smooth. Add egg and vanilla and blend in.
3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
4. Drop by rounded tablespoons onto an ungreased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
TIP #1: These cookies stay light in colour and almost look undercooked when you pull them out after 8 minutes. That's how they are supposed to look. If you cook them for any longer than 10 minutes they will be overdone. And yucky.
TIP #2: Invest in a good quality cookie sheet so that the bottom of your cookies stay nice and light. Burnt cookie bottoms are the worst!