Christmas is almost here! I do all of my shopping really early, then avoid the stores like the plague because they are just so crowded right now. That being said, how much fun is it to browse all of the clever little decorations & gifts at Target? I definitely need a clever pillow with a deer driving a truck with a Christmas tree on top, right? There are so many adorable options out there right now. Since I have my Christmas presents all ready, now I can focus on Christmas baking! I make Apricot Bark, Chocolate Chip Meringues, and Roasted Nuts each year. They all get wrapped up & taken to friends all over town. This year I’ve decided to add some cookies! I have been on the hunt for the perfect Chocolate Chip Cookie recipe for quite sometime. I have dreams of taking over my kitchen for a day and just baking an army full of chocolate chip delights & letting my friends and family do a taste test. I feel like I might be able to talk them into it!
This recipe is lovely because it doesn’t require the dough to chill. Am I the only one who has a hard time making the cookie dough and then leaving it to chill overnight? When I make the cookie dough, I always then want cookies right away! Plus that gives me more time to sneak in and eat the cookie dough which equals less cookies. Better to just make them right away right? You do get a better texture if you let the dough chill, but these will still come out a lovely cross between soft & crunchy even if you can’t wait! (Like me!)
Then you have to serve your chocolate chip cookies with a side of milk right? I mean Santa sort of cemented that. I’m not a huge fan of milk, but if you serve me cookies with my milk then I’ll suffer through it!
- 1 stick/1/2 cup unsalted softened butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- Cream your butter and sugars in a stand mixer until light and fluffy, a good 2 minutes.
- Add egg then vanilla beating to combine.
- Add flour, cornstarch, baking soda, salt then chocolate chips, mixing until combined.
- With cookie scoop, scoop dough onto prepared cookie sheet.
- Press dough down to flatten slightly.
- Bake for 10-12 minutes until baked through. 10 minutes will be softer cookies, 12 minutes will be browned.
- Let cool for 10 minutes on baking sheet before transferring to cooling rack.