I love to bake. I love to whisk around the kitchen in a lissome, almost all knowing way. I love to rule the kitchen and know every part of what is going on it. But most of all, cooking is my outlet. Whenever I have a passionate fit of anger or a burst of insane joy, my instinct tells me to bake. Most of the time when I am angry I make cookies and when I'm really happy it is something I have never tried before or something I have made up. Whatever it is, I am able to lose myself in baking. I can clear my mind, calm down, and think things through. I am able to talk to God as I go about creating something. In one of my happier moments I stumbled upon a chocolate chip cookie. But not any cookie. This is the softest, chewiest, most delicious chocolate chip cookie ever. I swear by this recipe. It has a few steps to it that are not included in your average recipe, but every hour of every step is very well worth the result of such a recipe. I really hope you try it! It. Is. Amazing. God Bless and happy Baking!
Carissa's Favorite Chocolate Chip Cookies
2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup sugar
1 large egg + 1 egg yolk (room temperature)
2 tsp vanilla
1 cup chocolate chips or chunks
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Preheat the oven to 325* degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 8-10 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
*Rolled cookie dough may be frozen up to three months and baked in their frozen state for 10 minutes.
I found this recipe on sallysbakingaddiction.com She has AMAZING recipes on there. This happens to by my favorite.
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