But luckily, I made some the other day. And not just one batch. I've made these cookies at least two or three times and they were deliiiiicious every time!
, really got it right when she named these cookies the perfect thick & chewy chocolate chip cookie. The only adjective I'd add on is "soft." These cookies sure are soft, thanks to the cornstarch! Yummy.
This is Nora's original recipe for her favorite chocolate cookie, and I have to say that it is my very first favorite homemade cookie.
Maybe one day I'll develop my own one-of-a-kind chocolate chip cookie that I can hand down to my children and grandchildren. I think that'd be pretty cool. I'd be the great origin of all great & timeless recipes in the future Cheng dynasty. Just kidding. I don't think there was ever really a great Cheng dynasty in China's history to begin with...
But you know, my parents could have at least let me inherit a good
. I consider that a type of cookie as well. I could eat those by the truckload, shipped (er, flown?) straight from the motherland. But alas, no such luck. I guess I'll have to go exploring for that recipe myself as well!
But I digress.
Chocolate chip cookies are the best and most classic dessert of all. First of all, the cookie dough is finger-licking delicious. Second, it's got yummy chocolate chips. Third...well, it's a chocolate chip cookie! What's there not to like? I shouldn't even have to explain myself.
One last thing I simply
mention (if you're still reading) before handing you the recipe. I'm especially excited about this post because this is my first time using my brand new darling beautiful Canon Rebel EOS SL1. My first DSLR! Can you tell the quality change in photography in this post? I'm in a land of happiness and joy, with butterflies fluttering around in the clear blue skies...while I obsessively take photos of every pretty thing I see.
Take a look at the difference in quality of photos. Exhibit A. My Sony point and shoot camera. I slaved away at this photo, and this was the best I could get. Granted, it was taken at night, so it wasn't the most ideal time of day...And all that background clutter. *shudder*
Exhibit B. New DSLR-quality photo. I can't believe I've been deprived of this amazing upgrade for this long.
Okay, enough of my ramblings. Enjoy the cookie!
Heads up. I made the full recipe the first couple of times previously with success. The photos you see below reflects the halved recipe, which works just as beautifully.
Cream the butter and sugar until light and fluffy. Literally, do you see that mixing paddle there? That batter definitely rates high on the fluffy chart.
Now you add the egg and vanilla. Then the flour all at once. Mix slowly, careful not to over mix. You get the final mixture on the bottom left. Then add chocolate chips, the best part! I just use my hands to scoop out 2 large handfuls of chocolate chips directly from the bag. It's all approximate, the way I see it. You want more? Add more. If not, add less. Though I can't see why anyone would choose the latter.
Now plop the cookie dough onto the baking sheet. I decided I just wanted one cookie that day.
Just kidding. What kind of person would make just a single cookie? I made two cookies!
Call me crazy. But I think the beauty of this cookie recipe -- all cookie recipes, in fact -- is that you can freeze the raw cookie dough for days. That way, you just bake the amount you feel like eating that day and then save the rest for later! Fresh cookies all the time. That's the kind of life I want.
Thick & Chewy Chocolate Chip Cookies
Yield: 15 - 20 cookies
Time: 20 minutes + 3 hours to chill
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk, preferably room temperature
2 teaspoons vanilla extract
Pinch of salt
1 1/4 teaspoon baking soda
2 teaspoons cornstarch
2 1/4 cups all-purpose flour
1 cup (or, up to 1 3/4 cup) chocolate chips
Coarse salt for sprinkling (optional)
1. Cream together softened butter, brown sugar, and granulated sugar on medium-high speed for 3 - 5 minutes until light and fluffy.
2. Add eggs and vanilla extract and continue to mix on medium speed for about a minute until the consistency is even throughout.
3. Add baking soda and mix for about 20 seconds. Then add salt and cornstarch, mixing again for another 20 seconds. Now add all of the flour at once. Slowly mix the flour in until
combined. Do not over-mix. Fold in chocolate chips.
4. Roll the dough into approximately 2 - 3 inch balls. Flatten slightly into thick discs and sprinkle with coarse salt. Lay the dough discs on a plate and refrigerate for at least 3 hours, ideally overnight. If you're really in a hurry, you can freeze them for an hour.
5. Preheat the oven to 350 degrees F. Spread the dough discs on a cookie sheet lined with parchment paper. Bake for 11 - 12 minutes, or until the edges are just barely golden. Cool for 10 minutes. Serve & enjoy!
: Store in an airtight container for up to 3 days, or freeze for up to 3 months.