Recipe Roundup

Good afternoon! For the first installment of Recipe Roundup I figured I'd go with a classic. I'm an avid baker, always looking for a new recipe, new tip or trick to take things to the next level. I often find inspiration on pinterest and have collected more than a few dream worth recipes (if you're interested you can check them out on my Decadently Devine board here). Although I wish I had all the time in the world to sift through these recipes and actually bake them all (gasp, sugar overload!)... I don't. So, in deciding what to bake in my tinycrampednostorage darling kitchen, I try to go with a mix of recipes that feature unique ingredients or combinations, something with a wow factor or a basic that will improve my "classic" arsenal.

This weekend I opted with the latter. While I'm a diehard Toll House girl, their chocolate chip cookie recipe never quite does it for me. They often wind up too thin, over baked (no matter how under-time I cook them for), and a bit lackluster.

In perusing the world of pins a few weeks ago I stumbled across a recipe promising to be the most chewy and delicious recipe out there. I knew I had to try it.

Since yesterday was a rainy Sunday, it was the perfect day to give this recipe a whirl. A quick look in my cabinet revealed that I didn't in fact have everything needed for this recipe so I hopped to the store and immediately set to work.

I found the recipe on pinterest, but it's original comes from a baking blog I truly admire Sally's Baking Addiction. I doctored the recipe just a bit (duh) and the end result is to die for. The cookies are light in color, super thick, chewy but not overly so and give a nod to the best part of cookies: the dough.

Here is the recipe with my adjusted proportions.

Perfect Chocolate Chip Cookies

Ingredients

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons unsalted butter, melted
  • 3/4 cup dark brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • Photo credit: Sally's Baking Addiction
  • 1 cup chocolate chips

Instructions
  • Combine the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  • In a medium bowl, combine the butter, brown sugar, and white sugar until no brown sugar lumps remain. 
  • Add in the egg, then the egg yolk. Finally, add the vanilla. 
  • Pour the wet ingredients into the dry ingredients and mix together with a large spoon. Cover the dough and chill for 2 hours (don't skip this step).
  • Take the dough out of the refrigerator and let it sit at room temperature for a few minutes.
  • Preheat the oven to 325F. Grease two baking sheets- set aside.
  • Roll the dough into balls, about 2-3 Tablespoons each. Roll the cookie dough balls so that they are taller rather than wide. Put 8 balls of dough onto each cookie sheet.  Bake the cookies for 11-12 minutes. 
  • They will look soft and underbaked (light in color). They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes.
  • Try not to eat them all! But if you do, it's ok I wont tell anyone. 

Enjoy! If you try them, I'd love to know what you think, what you liked, didn't like etc. I'm always looking to improve "perfection".