Recipe by Sandra E.
From, The Totally Cookies Cookbook. The original recipie doesn't call for cornstarch. I read somewhere, that for a chewier texture, you need to add cornstarch, so I always add 1 tsp cornstarch to this recipe, and I never have leftovers. It's great to have on hand especially during the holiday season or special occassions. Keep a log in the fridge or freezer, and make a few at a time in your toaster oven. Yum! Preparation and cooking times will vary depending on how many batches your oven will fit. I always double the recipe because they go so quickly.
Top Review by JaimieS
I make a LOT of cookies, as I am always searching for the perfect chewy cookie. I thought it was unusual that this recipe called for baking powder instead of baking soda, but I tried it anyway. I am so glad I did! I made about 75 mini cookies and they are awesome!! Chewy and just the right texture. Thank you for my new cookie recipe! :)
- 1 cup butter, unsalted and softened (1/2 brick)
- 3⁄4 cup sugar (I use Splenda, and usually slightly less sugar)
- 3⁄4 cup brown sugar (again, Splenda and about half)
- 2 eggs
- 2 teaspoons vanilla
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 (12 ounce) package semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 350F.
- Grease cookie sheet (I don't do that, I just use parchment paper).
- Cream butter until light and fluffy.
- Slowly add sugars, continuing to cream until smooth and light.
- Beat in eggs, one at a time, and then beat in vanilla.
- In another bowl, stir together flour, baking powder, cornstarch and salt.
- Add to creamed mixture and slowly beat until flour just disappears.
- Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
- Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
- Cool on sheet 1 min, then transfer to racks to cool.
- The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.