Soft Chocolate Chip Cookies

Wrestling season has begun which means that my son is much more aware of the amount of sugar that he eats so that he can maintain his weight.  He has incredible self control but I really don't want to add to his temptation by putting a plate full of chocolate chip cookies in front of him.  Lately, I feel like I a criminal as I tip toe around my own kitchen trying to mask the sound of the mixer with the radio and cover the smells lofting out of the oven claiming that it's a scented candle.  I really don't think he's falling for my trickery but the baking must go on. 
 

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.  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 and vanilla and blend in.

 

Mix in flour, cornstarch, baking soda and salt. 

 

Stir in chocolate chunks. (or chocolate chips)

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.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.

Makes approximately 3 dozen.  Try not to eat them all.

The cookies were fabulous but my wrestler will just have to take my word for it.  (At least until the season's over.)  These are the pictures from his very first match of the season.

Ciao!

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet 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 and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

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.  Makes approximately 3 dozen.  Try not to eat them all.