If you're looking for a soft, chewy, chocolatey cookie, try this one! They are scrumptious, the kind that you won't wanna miss and you will keep munching it until its gone. Well, at least it happened in my home. I have to hide some of the cookies in a secret-place-only-mom-knows kind of place *grin*. Because I cannot bear the possibilities of watching my kids emptied the cookie jar in a day, haha.
The only "mad" thing about the cookie is the refrigeration time. Arrrrrghhh its always annoying to do this! Especially when you are so curious about the result. But as the owner of the recipe said that this stage is a MUST, and to do not skip it. I do it. Patiently waiting for 3 hours that feels like forever.
I must admit that the result is worth the wait! It may not as beautiful as mba Elsye and mba Riana's cookie. But it surely taste as good. Many people who tries this cookie asks for the recipe. Well, this bad habit of mine I have to shoo away. I even delayed to take photos and all I got left was cookies that you all see on my photos. That's it. No more.
Perfect Chocolate Chip Cookies
source : Mba Riana via Mba Elsye's blog. Adapted from centercutcook.com
330 gr all purpose flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 sdt salt
180 gr unsalted butter, melted
200 gr sugar
60 gr brown sugar/palm sugar
1 whole egg
1 tsp vanilla paste
200 gr milk or dark choco chips and more for sprinkles (I use mix of dark n milk chocochips)
1. In a large bowl, sift together all-purpose flour, 1 tsp baking soda, 1 and 1/2 tsp cornstarch, and 1/2 teaspoon salt.
2. In another bowl, whisk together brown sugar, granulated sugar and melted butter. Whisk until the sugars have dissolved into the butter. It will look like caramel color. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips. Place the dough in a large bowl, cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.
4. pre-heat your oven to 180 celcius degrees. Pull the dough out of the fridge and let it sit for about 10 minutes. Line baking sheets with parchment paper. The dough is going to be hard, and difficult to work with. Use tablespoon so that you have same size cookies. Adjust the amount of dough that you want. I use about 1 full tablespoon for each cookie. Use your hands to form the dough into balls. Don't smooth the surface, let it look messy with all the wrinkles. Press a few additional chocolate chips onto the top of the dough ball.
Give each cookie a good amount of space on the baking sheets. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is the right one! Allow the cookies to cool for about 10 minutes before transferring them to cooling racks.