Things that I’ve learned about cookies: Chilling improves the flavor and makes the dough much easier to work with. Unchilled dough leaves a sticky mess all over my hands. Also, bake one batch at a time and use the center rack. Trying to shuffle around two racks in the oven means the door is open longer, and if the oven drops below temperature and starts pre-heating again, you’ll end up with burned bottoms.
And, HOLD THE PHONE! I found an amazing chocolate chip cookie recipe and gave it a whirl over the weekend. They turned out amazing – soft and delicious. The only unique things about it are the corn starch and cream cheese. These also seem to have a higher proportion of fats than other recipes.
Combine in small bowl and set aside:
· 1.5 c flour (I use King Arthur unbleached AP flour)
· ½ t baking soda
· ½ t baking powder
· 1 t cornstarch
· ½ t sea salt
Combine in medium bowl:
· ¾ stick of butter, at room temperature
· 2 T cream cheese, at room temperature
· ½ c + 2 T packed brown sugar
· ¼ c granulated sugar
Beat together until light and creamy. Then add:
· ¾ t vanilla
· 1 large egg, at room temperature
Beat together well, then gradually add the flour mixture
Stir in:
· 1 c dark chocolate chips
· Walnuts (optional)
Wrap dough in plastic wrap and chill for at least 2 hours (can be overnight)
Preheat oven to 350, place rack in center of oven
Drop by 2 T balls onto greased cookie sheet.
Bake, one batch at a time, for 10 minutes or until light golden brown.
