Perfect {salted} Milk Chocolate Chip Cookies

March 3, 2015

 I have been trying for years...the key to a perfect cookie..You wanna know what those two things are? Melted-COOLED butter and cornstarch. 

I know.....why did it take me so long to figure this out? Because that's just what happens....time creates perfection.

And of course refridgerating....you gotta chill your cookie dough. It's just a rule in the cookie world. 

 Seriously...LOOK AT THAT CENTER. The cookie stays thick and so gooey in the middle. Having super crispy edges. So when they cool completely they are absolutely PERFECT! I'm just in cookie heaven. You will be too. I am so glad to be able to share this recipe. 

 

Ingredients:

  • 2 c flour

  • *2 tsp cornstarch*

  • 1 tsp baking soda

  • Pinch of cinnamon

  • *1 ½ sticks of salted butter, melted then cooled*

  • 1 c lightly packed light brown sugar

  • ½ c white sugar

  • 2 eggs room temp

  • 1 Tbs vanilla

  • 1 bag milk chocolate chips

  • Kosher salt to top each cookie

 

*=KEY

 

Directions:

  1. First melt your butter in the microwave and set aside until COMPLETELY cooled, don’t put it in the fridge! Keep out to cool to room temperature.

  2. Once cooled, pour into a stand mixer along with the sugars and vanilla and beat until fluffy.

  3. Slowly add in the flour, cornstarch, baking soda and cinnamon until JUST combined. Add in the chocolate chips mix and then cover the dough, pressing the plastic wrap against the top of the dough in the bowl and refrigerate for at least 45 minutes or overnight.

  4. When ready, preheat oven to 350 degrees.

  5. Scoop the dough with a 1.5 inch cookie scoop, or heavily packing in on a 1 inch scoop and place on a lightly greased cookie sheet. Keep the uneven texture that the scoop forms, that’s what makes these cookies pretty. Make sure they are thick, don’t press down, and sprinkle each with some sea salt.

  6. Bake for 10-14 minutes until browned on edges, not so much on the top! (If you can slide a spatula underneath without the cookie collapsing or breaking they’re done)

  7. Let cool on the pan for 2 minutes.

  8. Then transfer to a rack to continue cooling, continue baking the rest until done. This makes about 20 cookies.

  9. Enjoy!!! With some ice cream in the middle, or in a hot fudge sundae, or even dipped in more chocolate and coated with sprinkles. You can do so much with these. (Tip – they keep for 3 days, tightly wrapped, reheat by microwaving for 1 minute)

 

 

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