Warm chocolate chip cookies just out of the oven on a rainy day are so comforting. I love the combination of crispy edges and a soft cookie center.
The addition of cornstarch in this recipe keeps the cookie center moist. You don’t have to chill the cookie dough if you don’t have time for it, but if you have even 10 to 15 minutes to refrigerate the dough, it will be easier to handle and the cookies will spread out less, which will keep them even more moist in the center. I learned these pro tips from reading Anna Olson’s cookbooks.
I think that you’ll find that these cookies are not too sweet, but just sweet enough.
The perfect chocolate chip cookie, crispy and chewy.
- 1/2 cup unsalted butter, softened
- 1/2 cup lightly packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 cup and 1 tbsp flour
- 1 tbsp corn starch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chunky chocolate chips (or 1 100 gram chocolate bar, chopped)
- 1/2 cup chopped pecans (optional)
Line a cookie sheet with parchment paper.
Cream the butter and the sugar until light and fluffy.
Add the vanilla and the egg and stir until combined.
In another bowl, add all of the dry ingredients. Stir with a whisk to combine.
Add the dry ingredients to the wet ingredients. Stir until combined.
Add the chocolate chips and the nuts.
Cover the dough with plastic wrap and chill for 15 minutes.
Preheat the oven to 325 degrees.
Use a spoon or a small ice cream scoop to form the cookies into balls. Place them on the cookie sheet 3 inches apart.
Bake for 15 minutes or until the edges are golden brown.