In my opinion, there aren’t many things better than a freshly baked, warm chocolate chip cookie. Neither Kevin or I are big sweet eaters, but we do both love chocolate chip cookies!
I have been trying different cookie recipes over the past couple of years in search for the perfect cookie and I finally found my go to recipe!
They key to making the perfect cookie is to not bake them for very long. Most cookie recipes say to bake for 9-11 minutes. I always take my cookies out of the oven after 8 minutes and almost immediately transfer them to a cooling rack so they stop cooking. By taking them out of the oven early, the cookies will end up with a soft and doughy texture – almost like eating uncooked dough!
Another key to making the perfect cookie is to use a medium sized cookie scoop and pack the dough into the scoop nice and full. The scoops will come out perfectly round and the cookies will keep their shape after baking.
Mini Chocolate Chip Cookies
adapted from Two Peas and Their Pod
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
4. Stir in the mini chocolate chips. Pack cookie dough into medium cookie scooper and place on baking sheet, about 1 inch apart.
5. Bake cookies for 8 minutes. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Serve warm with a nice tall glass of milk! Enjoy!
Linking up with Jenn for WIAW.