OMG, the Best Chocolate Chip Cookies Ever!!!

OMG, the Best Chocolate Chip Cookies Ever!!!

Once during my former life as a publicist, an editor replied to an email from me saying, “Enough with the hyperbole!!!” to which my response was: “Get in, loser, that’s my brand.” I didn’t actually send this reply, but I certainly thought about it, because I was truly offended. When I am excited about something, it shows. And sure, I can be a bit overdramatic at times, but not when it comes to my sister Sami’s chocolate chip cookies. They’re worth the over-the-top fanfare. So what’s the secret? Sea salt… because she’s fancy AF and it’s a well-known culinary fact that salt enhances the flavor of practically anything you pair it with, savory or sweet. That even includes the chicken tetrazzini everyone’s crazy aunt insists on bringing to every family potluck. Thank God for salt, and thank God for shameless exclamation marks!!!
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Ingrediënten

  • 2ÂĽ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • Âľ teaspoon coarse sea salt
  • Âľ cup margarine
  • Âľ cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cups milk chocolate chips

Instructies

  • Preheat the oven to 350ÂşF with a rack placed in the center.
  • Line two baking sheets with parchment paper.
  • In a small bowl, combine the flour, cornstarch, baking soda, and salt.
  • Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine, light brown sugar, and granulated sugar.
  • Mix on medium speed until light and fluffy and fully combined.
  • Add the egg and vanilla and mix to combine.
  • Gradually add the flour mixture and mix on low speed until fully combined.
  • Remove the bowl from the stand mixer and, using a rubber spatula, fold in the chocolate chips.
  • Using a ÂĽ-cup scoop, portion the dough into 6 to 8 cookies.
  • Place the cookies on the prepared baking sheets, making sure they are a few inches apart.
  • Bake one sheet at a time on the center rack for about 15 minutes, until the outside is golden but the inside is still soft.
  • Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat with the second baking sheet.

Notes / Tips / Wine Advice:

LITERALLY CAN’T EVEN

Ghirardelli’s milk chocolate chips are the only ones I ever use for this recipe. They’re oversized and perfect.
I opted for margarine (I use Blue Bonnet) in this recipe because it has a higher melting point than butter, making the cookies spread less and look more pillowy. If you aren’t a fan of margarine, you can easily use unsalted butter in its place. Just make sure to leave more room between the cookies when baking.
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Recipe Category Chocolate / Coockies / Biscuit

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