Happy Monday! Hopefully that statement rings true, and not annoying, in your ears! These days, I actually really enjoy Mondays. I feel productive! I’ve been using my weekends, when I’m not out exploring Montana (which I am falling more and more in love with), to organize. I’m becoming a list-maker. OMG. I am not a list-maker. I should say, I didn’t used to be a list-maker. Apparently I am one now! As we prepare to leave the country, and I’m therefore stock-piling recipes so I can keep sharing “normal” recipe posts with you from abroad, I’m finding organization to be KEY in my productivity. I make a list of everything I plan to make that week, what day I’ll make it (this often changes, though), and what I’ll post. Everything in it’s place! Monday is also girls night, so I suppose I look forward to that, too! 🙂
On this lovely (snowy!) Monday all I can think about, as I’m writing a post for you on delicious chocolate chip cookies, is spinach soup. I shared it with you on Friday, and now I WANT TO SHARE IT AGAIN!! I’ve never had that feeling before — perhaps because it makes absolutely zero sense — but we are becoming quasi-obsessed with spinach soup. And the croutons. OOH THE CROUTONS. I made the mistake of making soup/croutons just before we had friends over for a game night on Saturday (no dinner included), and by the end of the evening I’m pretty sure everyone had eaten a bowl of soup and ALL of the croutons were gone. Oopsies. At least I know I’m not the only one who loves them!
Alas, I really shouldn’t be talking about healthy green soup when I’m showing you classic soft chocolate chip cookies today! These are 100% normal, good ol’ chocolate chip cookies. No crazy flavors. No weird techniques. The weirdest thing about these puppies is the addition of cornstarch and, frankly, that’s just not very weird at all.
Usually when we make cookies in this house (we? I mean ME), it’s the favorite Neiman Marcus $250 Cookie recipe. They just simply cannot be beat! But, there is a time and a place for a simpler, quicker, easier-to-make cookie like these chocolate chip cookies. These are the kind of thing you could whip together in 10 minutes while you have friends over watching a movie. Or you forgot the kids have a play date and you have nothing fun to eat. (You like how I pretend to know what that’s like? Ha. Ha. NOT YET.). Or, you have to give your husband a recipe to follow and therefore it needs to be semi-foolproof. This is that recipe. Get it done!
- 1 cup unsalted butter
- 1 2/3 cup white sugar
- 1/4 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 2/3 cup all purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
- Preheat the oven to 350 F.
- With a mixer, cream the butter and sugars together.
- Add the eggs, one at a time, mixing until just incorporated.
- Add the vanilla.
- In a separate bowl, mix the flour, cornstarch, baking soda, and salt together.
- Add to the wet ingredients, and mix until just incorporated. Fold in the chocolate chips.
- Roll into 1/8 cup balls, and bake on a parchment-lined baking sheet for 9-11 minutes — until the edges are set and peaks are beginning to turn golden.
- Let cool on the baking sheet for two minutes before moving to a cooling rack.
This dough can easily be refrigerated (or frozen!). If you’re having issues with the dough spreading (which I don’t anticipate, if you follow the recipe), try refrigerating the dough for 30 minutes before baking.