I know that many people out there are not very big fans of Nestle Toll House cookie. I am not one of those people. I think that Ruth Wakefield was a genius, and I never found any need to change it up. Sure, I made some fun plays on chocolate chip cookies from time to time, but the basic recipe never failed me.
One day I had a radical idea of trying a couple of chocolate chip cookie recipes to see if anyone had improved on the original. Shortly after that, I discovered this recipe, claiming to be the best chewy chocolate chip cookies in the world. Sounds intriguing, doesn’t it? I decided I had to make them. Then I got busy making a whole ton of other types of cookies, and my plan of experimenting with other recipes fell to the side.
Months passed, and I completely forgot about these cookies. Then Sweet Peas Kitchen made them, and reminded me of my resolution. This time I didn’t want to forget about them, so I made them immediately. I, sadly, didn’t have one (darn diet) but I can tell you that my tasters were highly appreciative! One day, when I have spare time, which I can’t remember what it feels like I want to make these and Nestle Toll House cookies side by side, and get opinions on how they compare. For now, I can tell you that they are both delicious, and both loved.
The secret ingredient: cornstarch
Cool, eh? Let’s get to these. Trust me, don’t wait months like I did.
Best Chewy Chocolate Chip Cookies
Adapted from Apple a Day
Ingredients:
3/4 cup butter or margarine
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Instructions:
Preheat oven to 350. Grease or line a baking sheet and set aside.
In the bowl of an electric mixer, cream together the butter and sugars until smooth and creamy. Add the egg and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour, corn starch, baking soda and salt. Slowly add to the mixer and stir until just combined. Stir in the chocolate chips.
Scoop the dough using a medium cookie scoop or a tablespoon measuring spoon onto the tray. Bake at 350 for 8-10 minutes, until just starting to brown around the edges. Do not overbake!
Leave cookies to cool on the tray for a couple of minutes before removing to a wire rack to cool completely.
Enjoy!
Did you all remember to enter my giveaway? I am giving away a copy of Leah Schapira’s amazing Fresh and Easy cookbook. If you own it, go enter and gift it to someone who might appreciate it! Thanks for coming by, and I hope you come back soon! -Miriam
These look so delicious! Yum! 🙂
These look fabulous. I always like to try new chocolate chip cookie recipes. Yum.
I agree with you… these look fantastic and I adore the bottle with the milk in it 😀
Talk about secret ingredients! What an interesting use of cornstarch…I will have to try this in a variety of cookie recipes. I haven’t yet found a chocolate chip cookie recipe that completely satisfies my image of what the ideal chocolate chip cookie is like, but this could be it. Cross your fingers. 🙂
Theft do look pretty darn delicious and I’m loving your milk jug!
I love how something as simple as cornstarch makes these cookies taste better than store bought. Yum!
never knew about the cornstarch! thanks for sharing, will try that with my oatmeal choc chip cookies.
You are good, really, really good! Not even a taste? You’re much gooder than me, for sure:) These look wonderful!
These are soooo good!! 🙂
. I remember being a kid and eating them at a friends house my fingers greasy from the butter—if you’re going to make them do it with butter. I don’t think I can afford the calories right now,but they are incredible.
Will have to try the cornstarch secret! Looks delish!
Thank you for posting this recipe. I made them last night and they are great!!!
Awesome! I am so glad you enjoyed them!
I absolutely loves these cookies. Thanks for sharing!! I look forward to trying more of your recipes!
I’m so glad you liked the cookies. Thanks for checking them out on my blog! I’ve had so much fun seeing all the different ways people are photographing them. Your pics are just beautiful!
Would it be okay to substitute the butter for oil?
Can’t say for sure because I haven’t tried it, but try about 7/8ths the amount of oil. Let me know how it is!
i just made these – YUM!
I just made them… they look nothing like the picture (these are my first cookies ever) they kinda spread out and united into one big cookie,.. but they still taste amazing!! anybody know what I’ve done wrong?
Sounds like bad baking soda.
Hi! I tried these and they taste yum but they look nothing like the picture.. They puffed up like little snow balls and barely flattened…? Any idea why? My sister in law had the same issue..
Thanks!