Chocolate Chip Cookies – made using cornstarch

This is not the first chocolate chip cookie recipe that I have posted on ChezCateyLou, and it certainly won’t be the last. There are just so many recipes out there for this classic cookie, and I love trying different versions! It also helps that TheBetterHalf loves chocolate chip cookies – have to keep him happy! I have made the Jacques Torres recipe and a recipe using browned butter, and I really love them both. But when I saw this recipe on Sally’s Baking Addiction, I wanted to try them because one of the ingredients intrigued me – cornstarch!  I have never used cornstarch in my baking.  The cornstarch makes the cookies light and fluffy, always a good thing in my book!    And wow, these cookies were so soft and fluffy!  The recipe uses dark brown sugar, which I love for chocolate chip cookies because it gives the cookie a caramel-y flavor that works so well with the chocolate chips.   I can’t wait to try cornstarch in other cookies recipes! 

So many cookies!

These cookies are so soft!

Stacks and stacks of cookies

I love giving cookies away as gifts

Enjoy!

Chocolate Chip Cookies
Recipe from Sally’s Baking Addiction

Ingredients
¾ cup (1.5 sticks) unsalted butter, at room temperature
¾ cup packed dark brown sugar
¼ cup sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 and ¼ cups semi-sweet chocolate chips

Directions
In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugars on medium speed until light and fluffy. Beat in the egg and vanilla.

In a separate bowl, mix together the flour, cornstarch, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients, on low speed. Fold in the chocolate chips. Chill the dough for at least 30 minutes.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll the chilled dough into 1 tablespoon balls, and place them onto cookie sheets, a few inches apart. Bake the cookies for 8 – 9 minutes, until they are barely golden brown around the edges. Let them cool for a few minutes on the cookie sheet, then transfer to cooling rack.