Sometimes you really need chocolate chip cookies.
I love chocolate chip cookies, but over the years, I rarely made them. When I did make them, I followed the old standard recipe on the back of the bag of chocolate chips.
I think I stopped making them because I was never into the texture – they always turned crispy once they were fully cooled. Crispy chocolate chip cookies are not my thing.
This is most likely my fault. In my early years of baking, I always worried about under-cooking cookies, which lead to me over-cooking them instead. It took quite a while for me to remember to take cookies out of the oven when they were just set and let them cool (and continue to cook a bit) on the baking sheet. When I mastered that technique, my cookies improved dramatically. But chocolate chip still got left behind to other flavors.
And then I started craving them. Luckily, a recipe popped-up on Picky Palate and I jumped right on it. These cookies were great – they stayed chewy for days – not that they lasted long. Rich and his friend polished off almost 3/4 of the batch as they came out of the oven.
Soft Chocolate Chip Cookies
Slightly adapted from Picky Palate
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips
fleur de sel
- Preheat oven to 350 degrees F
- Line a cookie sheet with a silpat or parchment paper
- Cream butter and sugars in a stand mixer until light and fluffy – 2-3 minutes
- Add egg and vanilla and continue beating until combined
- Add flour, cornstarch, baking soda, and salt and mix until dough forms
- Fold in chocolate chips
- Scoop dough onto prepared baking sheets
- Flatten dough slightly with your hand and sprinkle with fleur de sel
- Bake for 10 minutes
- Let cool on baking sheets for 10 minutes before transferring to a cooling rack