Is there a better comfort food (well, dessert) than chocolate chip cookies? I think not. This recipe is a bit different than the one I usually bake because it uses brown butter and a not so secret ingredient – cornstarch. The brown butter gives the cookies a nutty flavor and makes the edges crispier and chewier, while the cornstarch helps keep the center soft. They’re perfect right out of the oven although I don’t think anyone will say no to them even if they’re already cold.
We’re going to Madrid tomorrow to visit some friends and family, so I’ll share some details of the trip on Friday. In the meantime, I hope you have time to bake something, even if it’s just something quick and easy like these cookies. You’ll only need a saucepan, a bowl, and a spatula.
Soft & Chewy Chocolate Chip Cookies
- 2 sticks (250g) butter
- 1 1/2 cup brown sugar
- 2 eggs
- a pinch of salt
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 2 1/4 cups all purpose flour
- 1 1/2 cups chocolate chips
- Preheat oven at 350ºF (180ºC).
- Brown the butter. In a large bowl, let the sugar soak in the browned butter for about 5-10 minutes.
- Beat the butter and sugar by hand with a spatula. Add the eggs and beat until well mixed.
- Add in the salt, baking soda, cornstarch and flour with the spatula.
- Just before the dry ingredients are completely incorporated mix in the chocolate chips. If the dough is too soft let it rest in the fridge for 15-30 minutes.
- Scoop small balls of dough onto a baking sheet and bake for 8-10 minutes, or until edges turn golden brown.
- Remove baking sheet from oven, let the cookies rest for a minute and then transfer to a cooling rack.