So, Math IA was due today and it was just so so so (SO) tiring because I have had only 30 minutes worth of sleep? Well, but there’s nothing like stress-baking. I was so tired that I fell asleep on the couches right after school (LOL) and was woken up when Carina threw her jacket over my face because we were late for a meeting. But oh well, now that I’m home, it’s time to fill this blog up with old recipes.
I have been searching for the best chocolate chip cookies for awhile, and so far, this one is my favourite because of how the cookies turn out. I absolutely hate it when my cookies come out too think or when they don’t sink at all and form this typical brown-dome shaped cookies that taste like caramelized sugar and the after-effects of the Maillard reaction in general (sorry for this science term, I’m studying the science of baking for my EE so ha ha bear with me).
But hey, don’t you absolutely love it when your chocolate chip cookies come out perfectly round? Nothing beats a good ol’ chocolate chip cookie that looks as good as it tastes! So here ya have it:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
- In a bowl, whisk together the flour, baking soda, cornstarch (tapioca and potato starch should work fine as well! Ok perhaps google it, it SHOULD work!) , and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a handmixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
- Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to an hour. (Usually I skip this step because I’m super impatient but if you batter is too runny, this step is essential! It’s is pliable, heck it.)
- Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
- Scoop some cookie dough at a time and roll into balls and place it on a silicon mat/baking sheet, making sure the cookies have plenty of space to spread. Add chocolate chips on top to have a better finish!
- Bake for about 12 minutes, rotating half-way through (or not, up to you), or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove.