At their core, all chocolate chip cookie recipes are more or less the same. Butter, sugar, eggs, vanilla, flour, and some salt and leavening. The devil, as they say, is in the details. The balance of those ingredients can leave you with a cookie that is dry, greasy, cakey, crumbly, thick, thin, or chewy. Taking bits and pieces from different recipes that I have liked, I have developed what I believe to be the perfect chocolate chip cookie that stays soft even after it cools, and has the perfect amount of caramelized crispness on the outside. A few notes about this recipe:
1 cup lightly salted butter, very soft
3/4 cup white sugar
3/4 cup light brown sugar
2 tsp vanilla extract
1 egg + 1 egg yolk, room temperature
2 2/3 cup all-purpose flour
2 tsp cornstarch
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cream of tartar
1 tsp salt
8-12 oz (to your preference) chocolate chips or your favorite mix-in
Preheat oven to 375 F.
Combine flour, cornstarch, baking soda, baking powder, cream of tarter, and salt in a mixing bowl and set aside.
Cream butter and both sugars together for about 2 minutes, until mixture looks shaggy.
Add vanilla extract and eggs and combine thoroughly.
Add flour mixture to butter mixture and blend just until it is incorporated. This is a thick dough.
Stir in chocolate chips.
Drop with a heaping tablespoon or 1-ounce portion scoop onto a lightly greased sheet pan.
Bake at 375 for 9-11 minutes or until the bottom is golden brown.
Remove from oven and let rest on sheet pan for 2-3 minutes before removing to cooling rack.
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