Recipe
They are fine imo, but my husband really enjoys these as freezer cookies. I use almond flour 1:1, roll the dough into cylinders, and store them in the freezer. Then he can bake cookies whenever he wants. I try to always keep some in the freezer for him.
Servings: 12
Ingredients
- 1/2 cup (115 grams) butter, softened to room temperature - Softened completely to room temperature. It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar - I like a blend of brown sugar (for that delicious molasses flavor) and white granulated sugar. But feel free to experiment with different ratios if you prefer.
- 1 egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cup (180 grams) all-purpose flour
- 2 teaspoons cornstarch - To help make the cookies extra chewy.
- 1 teaspoon baking soda - Be sure that your box of baking soda is fresh and not expired.
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- optional: flaky sea salt - We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.
Steps
- Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed.
- Add egg and vanilla, and beat on medium speed until combined, about 30 seconds.
- Add the dry ingredient mixture, and beat on medium-low speed until just combined.
- Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
- Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. Then once the batch of dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
- Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
- Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like. Then transfer them to a wire rack to finish cooling.
- Dive in while the cookies are nice and warm! Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.
How To Store These Cookies:
- Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days. Or you can freeze the cookies for up to 3 months.
- Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
- For easy cookie making, I recommend forming the dough into balls before freezing. Just place them on a baking sheet, and freeze for a few hours until they are completely frozen. Transfer the frozen dough balls to a ziplock bag or other airtight container. Then you can keep them in the freezer for up to 3 months. Once you’re ready to make the cookies, just thaw your desired amount of dough balls in the refrigerator until they have thawed. Then bake!
(https://www.gimmesomeoven.com/chocolate-chip-cookies/)