So on top of having two children under the age of three and being pregnant with Baby #3, we are also trying to sell our house! It is crazy! Last Sunday we had a house showing in the morning, so I decided to whip up a batch of homemade Chocolate Chip Cookies that would make the house smell scrumptious and also offer a snack to the people looking at our home. At this point, I am willing to do just about anything to get our house sold as quickly as possible! I would really like to move before I am 9 months pregnant and there is most likely snow on the ground (ugh)!
When I went about picking a recipe, I specifically wanted soft and chewy chocolate chip cookies since they would make for less crumbs than crispy cookies. I searched around over on Pinterest and found that many recipes recommend adding corn starch to the dry ingredients in order to get the texture that I wanted. So I did, and they came out just perfect!
Your Shopping List for Soft and Chewy Chocolate Chip Cookies:
- 3/4 cup salted butter, room temperature
- 1/4 cup white sugar
- 3/4 cup light brown sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- pinch of salt
- 1 1/4 cup semisweet chocolate chips
Now Let's Make the Soft and Chewy Chocolate Chip Cookies:
- Preheat your oven to 350 degrees and line your cookie sheets with parchment paper
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy
- Add the egg and vanilla extract and heat until well incorporated
- In a separate mixing bowl, whisk together the flour, corn starch, baking soda, and salt
- Add the dry ingredients into the wet ingredients and beat on low until a soft dough forms
- Add in the chocolate chips and mix until they are evenly distributed throughout the dough
- Using a cookie scoop, drop dough by rounded tablespoons onto prepared cookie sheets
- Bake in your preheated oven for 8 - 10 minutes until just lightly golden
- Cool on cookie sheets for 3-4 minutes before transferring to a wire rack to cool completely
My sweet little cookie helpers (and eaters)!
*recipe adapted from http://americanheritagecooking.com
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