Prep 30 mins
Cook 3 hrs
More complicated than your normal chocolate chip cookie....but the result is well worth it. Every new member needs their special indulgence type recipe, and this is mine. Note that I tend to improvise, so the exactness of the amounts is questionable.. just don't go over 2 tsp on the cornstarch. These cookies are delectable warmed in the microwave or dipped in milk.
- 1 cup butter
- 1 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄4 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup granulated sugar
- 1 -1 1⁄4 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups chocolate chips
- 2 tablespoons milk (optional)
- Preheat oven to 375°.
- Whisk together cornstarch, flours, soda and salt.
- Melt the butter completely, but do not burn it, in the microwave or in a saucepan.
- Cream the butter extremely thoroughly with all three sugars. Cream until you can cream no more.
- Add egg and egg yolk, beat for an excessive time again.
- Add vanilla (yes, that really is a tablespoon) and milk, if using. Again, cream together thoroughly.
- Add flour mixture slowly, stirring together. Add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
- Stir in chocolate chips.
- Chill for 2-4 hours or until quite firm.
- Drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
- Do yourself a favor and eat one warm.
these were very good. you have to like/want soft cookies, though. these aren't at all crisp. they are best if they are slightly underbaked. the ones that were browned around the edges (ie baked longer) didn't have as good a texture. they were bordering on cake like. the ones baked for less time were dense and chewy. the cookies have a great taste. you can taste the whole wheat, but that is not a negative. It actually gives the cookies character. I can't see that the cornstarch made much of a difference in these cookies. I don't know what it was supposed to do, but there wasn't anything special I noticed. (I have baked over 100 different chocolate chip cookie recipes, so I guess I have experience in this area!) I didn't use the milk and don't think it is necessary, especially given how soft the dough is. I also didn't add extra flour as suggested as an option in the recipe.