I have tried lots and lots of chocolate chip cookie recipes. The problem tends to be simple. Many of the best recipes dry out quickly. I like a cookie that his crisp at the edges and chewy in the middle. Usually you get one or the other and the latter just dry out.
I finally have discovered a recipe that does what I wanted. The edge of the cookie gets crisp. The middle stays chewy. The taste is spectacular. The secret is to make the cookie more hygroscopic — that is a cookie that will absorb moisture. Upping the ratio of brown sugar to white sugar helps as brown sugar is more hygroscopic. But there’s another secret to this recipe. Substitute a bit of the flour for corn starch. Anyone who puts on baby power knows corn starch absorbs moisture. It works perfectly in this cookie. Here is the recipe.
Chocolate Chip Cookies
Prep Time: 20 minutes | Rest Time: 1 hour | Cook Time: 12 minutes | Servings: Yield: 24-28
1 1/2 sticks butter
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla
2 cups + 2 tablespoons flour
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon baking soda
1 11oz bag of chocolate chips (semi-sweet or milk chocolate)
Melt the butter on the stove or in the microwave. Pour into a large mixing bowl.
While the butter is cooling, combine in a sifter the flour, cornstarch, and baking soda. Sift into a bowl. Sprinkle the salt in.
Add butter, brown sugar, and sugar to the butter. Cream using a mixer on medium speed for five minutes.
Beat in eggs and vanilla.
Add the flour mixture and mix until just combined, then add the chocolate chips and mix till blended.
Either cover the dough or scrape it into a clean bowl and cover. Refrigerate for at least one hour.
Preheat oven to 325 degrees.
Scoop dough and place on baking sheet 2 inches apart.
Place in preheated oven and bake for 10 minutes, or until the edges are brown. The center will still be soft.