These are one of my many, many chocolate chip cookie recipes. Rob requests only two things – chocolate chip cookies and brownies. I don’t like making the same thing over and over, so I have a collection of various recipes for both. That way there is a little variety for me in my baking. These cookies came out a little gushier than normal because we are having issues with our oven. It is less than 4 years old. I was pleasantly surprised that we got the warranty with it. So we are getting it fixed for free. We are waiting on some parts to come in and the tech will be back to fix it.
Some tips – scoop your flour from your flour container into measuring cup. Also, preheat your oven for 20 minutes before baking to allow it to cycle for the right temp.
- 1 cup butter, cold (I used a cheese shredder to shred it)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tbs vanilla
- 2 cups bread flour
- 1 cup cake flour
- 1 tbs cornstarch
- 1 tsp baking soda
- 2 cups chocolate chips
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in 1 1/2 cups chocolate chips. Divide dough into 12 equal mounds of dough. Gently press remaining 1/2 cup chocolate chips into tops of each mound. Chill a few hours. Preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on prepared sheets. Bake 12 to 16 minutes, depending on how gushy you want your cookies. Cool completley. Store ina covered container. I also chilled them a little too in the fridge.
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