Cookies cookies cookies! I’m a cookie baking fool, no doubt about it. Now, I know it’s still January and we’re all trying to watch what we’re eating, but chocolate chip cookies do not get removed from my diet….ever. It’s just not allowed.
When I was browsing around Pinterest last week, I was intrigued when I cookies that had cornstarch added to cookie dough. I had to try it! I whipped up my own recipe with some added cornstarch and I have to say I love how soft and fabulous they turned out! So….I call them my soft batch style cookies 🙂
Try them for yourself and see how you like em!
Scoop your dough as usual onto your favorite cookie sheet.
Press your dough down slightly like so before baking.
Here’s what you get. Heaven.
The texture to these cookies are quite fabulous. Get baking!
This batch was baked for 10 minutes exactly. Slightly underdone which makes them soft and lovely. I did another batch at about 13 minutes which was browned and firmer. I enjoyed both batches, lol! Try one of each and see what you like.
Soft Batch Style Chocolate Chip Cookies
- 1 stick/1/2 cup unsalted softened butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F. and line a cookie sheet with a silpat liner or parchment paper.
- Cream your butter and sugars in a stand mixer until light and fluffy, a good 2 minutes. Add egg then vanilla beating to combine. Add flour, cornstarch, baking soda, salt then chocolate chips, mixing until combined. With cookie scoop, scoop dough onto prepared cookie sheet. Press dough down to flatten slightly. Bake for 10-12 minutes until baked through. 10 minutes will be softer cookies, 12 minutes will be browned. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve with milk 🙂
Makes 2 dozen cookies