Moji LOVES Chocolate Chip Cookies!
I’ve been busy working on ideas for future Moji books as well as writing the second novel in my Protector Series…..sometimes I need a writing ‘pick-me-up’ and I run to the kitchen and make a batch of cookies. When they come out of the oven, I wait for that perfect moment when the cookies are just cool enough to pick up without falling apart. Nothing is better than a warm chocolate chip cookie!
Today I want to share with you Moji’s Chocolate Chip Cookie recipe. I’ve been making cookies since I was a child and this recipe has been modified from numerous recipes that I’ve used over the years. There are hundreds of variations on the standard chocolate chip cookie recipe. I’ve tried and tested most of them! My kids tell me that this one is their favorite because the cookies are buttery, yet have a soft bakery style texture.
Before we get started….anyone can make good chocolate chip cookies….IF they know a few tricks. Here are my top five secrets to make REALLY yummy cookies!
- Use real butter. Unsalted is best. After you melt it…LET IT COOL to room temperature before adding it to the sugars. If you don’t wait….the heat from the butter will ‘melt’ the sugar crystals, making flat cookies.
- A little cornstarch gives cookies a lighter texture.
- An extra egg yolk gives these cookies the ‘bakery taste” I crave.
- I use Domino Sugar….in my opinion, no other sugar brand compares to its baking quality.
- Parchment paper is my friend in the kitchen. Clean up is easier and the cookies bake more evenly when I line my cookie sheets with parchment paper. The extra expense is worth it to me.
Let’s get to the recipe!
Moji’s Yummy Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (melted and cooled to room temperature)
1 cup firmly packed light brown sugar
1/2 cup white granulated sugar
1 Tablespoon pure vanilla extract—don’t even think about using imitation!
1 egg yolk
2 cups chocolate chips (I used Hershey’s Dark chocolate chips, but you can use semi-sweet OR butterscotch chips OR M&M candies.)
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
Sift together the flour, cornstarch, baking soda, and salt. Set aside.
In a medium bowl, cream both sugars and melted butter together until well blended. Stir in the vanilla, egg, and egg yolk until light and creamy. Mix in the flour mixture until just blended. Stir in the chocolate chips with a wooden spoon so the chips don’t get crushed. Make sure the dough is well blended. I’ve had gooey dough stuck to the bottom of the bowl and those cookies didn’t turn out as nice.
Drop cookie dough by rounded tablespoons (I use a medium sized cookie scoop) onto parchment lined sheets. Cookies should be 1 to 2 inches apart.
Bake for 9-12 minutes or until the edges are lightly toasted. My family like their cookies a touch underdone so check often after 8 minutes.
Cool on baking sheet for a few minutes before transferring to a cooling rack.
This recipe makes about 30 two-inch cookies. You can make them bigger or smaller—adjust baking times. My kids also like M&Ms or butterscotch chips in these cookies in place of chocolate chips.
I hope you try Moji’s Yummy Cookies! I love hearing from fellow bakers, so let me know what you think of the recipe!