THE BEST CHOCOLATE CHIP COOKIES (YES, IT'S BEEN TESTED AND PROVEN)
It's a widely accepted theory that the greatest smell and taste in the world is that of the great and powerful chocolate chip cookie. If you don't agree that's fine, but if you do then you've come to the right place. These super adorable and absolutely delicious cookies are great for afternoon (or midnight) snacking. Everyone has their own cookie texture preferences. Some like a more crispy cookie and some of us like a more chewy, cakey consistency. This recipe makes more of a softer cookie, but don't fret crispy-lovers, these little pieces of heaven have nice crispy edges. Check out how to make them below. :)
Mix your dry ingredients together in a large bowl and set aside.
In another bowl, cream together the wet ingredients. Then slowly mix in the dry ingredients. Finally, stir in the chocolate chips.
Form the cookie dough into teaspoon sized balls and place them on your baking sheet.
Bake them for 8-10 minutes. Then place them on a wire rack and let them cool completely.
Don't they just look so mouth-watering good? Now here's the recipe!
Ingredients:
2 1/4 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon espresso powder
3/4 cup unsalted butter (softened; room temperature)
1 cup brown sugar
1/4 cup granulated (or baker's) sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups of semi-sweet chocolate chips
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat baking mat or parchment paper, set aside.
2. In a large bowl with a wooden spoon, mix flour, cornstarch, baking soda, espresso powder, and sea salt together. Set aside.
3. In a another bowl, cream together butter and sugars until smooth and creamy, about 2-3 minutes in a standing mixer set on the second speed. Add in the egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
4.Stir in the mini chocolate chips. Form cookie dough into teaspoon balls and place on your prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Recipe adapted from twopeasandtheirpod.com
Voilà, now you've got yourself some beautiful looking cookies, and in no time at all! Trust us, if anyone smells these babies fresh out of the oven then they will immediately vanish within seconds! ;) Maybe you should make another batch...