Thick, Chewy Cookies
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt (decrease to 1/4 if using salted butter)
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup white (granulated) sugar
1 tablespoon vanilla
- Preheat oven to 350 degrees if baking immediately.
- Whisk together flour, cornstarch, baking soda and salt in a small bowl.
- In a mixing bowl, cream together butter, brown sugar and white sugar until fluffy (medium speed, 2-3 minutes). Scrape down the sides.
- Add egg and vanilla to mixing bowl, mix until incorporated.
- With mixer on low, add in flour mixture until dough forms. Scrape sides as necessary.
- Stir in 1 1/2 cups of desired add ins.
- At this point, you can cover and refrigerate the dough for a couple of hours or overnight – make sure it’s covered well or the dough will begin to dry out. You can also roll the cookies into balls and freeze to make at a later date.
- Scoop out dough and place on lined cookie sheet – about a tablespoon for small cookies; “double stacked” tablespoon for larger, thicker cookies; 3 tablespoons or more for large cookies. Just make sure to leave space for them to spread and adjust baking time. Small cookies only need around 8 minutes. You want them to look a little underdone (shiny) in the middle, as they will continue to cook a bit once removed from the oven.
Now, since National Chocolate Chip Cookie Day is May 15th, I highly recommend making some cookies! If you don’t want to make them from scratch, check out this giveaway!
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