It was surprisingly difficult to find a go-to chocolate chip cookie recipe. I like my cookies on the soft side, but unless you underbake to the point of rawness, chocolate chip cookies have a tendency to turn crisp. Don't know about you, but if I wanted something crunchy, I'd eat a carrot and save the calories. My other go-to cookie recipes have built in softeners: blondies have coconut, oatmeal raisin cookies have oatmeal, and peanut butter cookies have peanut butter, but a plain and pure chocolate chip cookie has nothing to protect itself from the cruel world.
One of the recipes I tried was the venerable NY Times gold standard. With all the extra detail - two different kinds of flour! a 24+ hour dough aging process! - you would figure it must be incredible. To be fair, the cookies I brought in to work were gone by the next day, but I really resented the recipe. I wouldn't have minded the fussy ingredients and multi-day prep time, but the end result was a cookie just like any other cookie. Not life changing, and still on the crisp side. The search continued...and then I found the one. They were soft as pillows right out of the oven. They were silky soft later that evening under the stars with a bottle of red wine. And the next day, they were still all softness and cuddles.
(Recipe from The Picky Palate)
Yield: 2-3 dozen cookies, depending on size
- 1 stick unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- ½ teaspoon vanilla
- 1½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups chocolate chips
Let the cookies sit on the sheet for a minute to settle in.