These cookies are my husbands weakness. His one dessert/snack food that he cannot refuse. So when I read that Food Network Canada was hosting a Classic Chocolate Chip Cookie November Bake Off, it was a no brainer!
I made this recipe twice to play around with the sugars. The first time, I omitted the white sugar but left the brown. This allowed for the cookie to keep it’s ball like shape and prevent a noticeable spread while baking. The shape is perfect for the season and these are scrumptious with a cup-o-joe. The cookie texture is more on the cakey side which is my friend Jody’s preference. Also perfect for my father who is watching his sugars at the moment. 🙂 (pictured at the bottom of this post)
The second time I made the recipe as is. My husbands preference. They are more dunk friendly in this shape as the white sugar helps it spread while baking. Dunk in milk… in coffee… whichever is around. 🙂
The recipe is one of Anna Olson’s from the show Bake with Anna Olson. This is my first time seeing cornstarch in a chocolate chip cookie recipe. Anna describes how the cornstarch helps to hold in the moisture of the cookie centre and how chilling the ball rounds help for a more even spread while baking.
These cookies never make it off the cookie sheet and onto a serving tray with my husband making sure the “quality control” is up to par, plus another one for the road.
Right out of the oven the chocolate chips are nice and gooey. The cookies have a slight crunch with a soft finishing texture. A true classic Chocolate Chip Cookie!
Classic Chocolate Chip Cookies
Prep time: 5 minutes Cook time: 15-18 minutes Cool time: 5 minutes
½ cup unsalted butter, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups chocolate chips
Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
Preheat the oven to 325 F. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.