THE Chocolate Chip Cookies

I have tried SO many chocolate chip cookie recipes! After trying and trying, I have learned something... cookies, at least chocolate chip cookies are like bread, the dough has to 'feel' a certain way in order for them to work, who knew!!! So with your chocolate chip cookie dough, you don't want it to be sticky, but you also don't want them to be crumbly... if they are sticky add flour 2 table spoons at a time, if crumbly...dunno, ha ha!

THE Chocolate Chip Cookies

Ingredients:

14 Tbsp unsalted butter, at room temperature

1 C packed light brown sugar

1 C granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

2 2/3 C all-purpose flour

2 Tbsp cornstarch

1 tsp baking soda

1 tsp salt

3 cup chocolate chips (0r to taste)*

1 cup lightly toasted, coarsely chopped pecans (optional)

Method:

1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.

2. Sift the flour with the cornstarch, baking soda and salt. Stir until blended. Stir in the chocolate chips and pecans (if using).

3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate, then ‘flatten’ with the bottom of a glass/cup. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.

4. Preheat the oven to 325ºF. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 10-13** minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes before baking as above.

*If I don’t add pecans, I do 2 Cups milk chocolate chips and 1 Cup white chocolate chips… seriously... so amazing!

**My oven they need 13 minutes