"Best-Ever" is a pretty bold statement, but these cookies showed up multiple times on my pinterest homepage so I decided to see what all the fuss was about. No one I follow had actually tried the recipe yet, and I wanted to know if the rumors were true!
So, here's the lowdown. If you like soft, chewy cookies, you will love these. They really are slightly fluffy and perfectly gooey—just the way I like them. AND, the flavor is delicious!
I have included the recipe below, but there is one thing I altered. I am an almond-extract fan and this recipe doesn't call for any...so, I put in slightly less vanilla than it calls for, and added that much extra almond extract. You'll still only be adding a tiny bit of almond so it's not overwhelming, but you'll find that your cookies have the perfect "kick." Everyone who has tried them so far concurs that the almond is an essential addition.
However, if you aren't an almond fan, don't despair! Just use 2 T of Vanilla and leave out the almond! You won't be disappointed.
Best-Ever Chocolate Chip Cookies
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
1 3/4 tsp. vanilla extract
1/4 tsp. almond extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 c. semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg, vanilla, and almond extract and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely.
Difficulty:
