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Chewy Make Ahead Chocolate Chip Cookies

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“From, The Totally Cookies Cookbook. The original recipie doesn't call for cornstarch. I read somewhere, that for a chewier texture, you need to add cornstarch, so I always add 1 tsp cornstarch to this recipe, and I never have leftovers. It's great to have on hand especially during the holiday season or special occassions. Keep a log in the fridge or freezer, and make a few at a time in your toaster oven. Yum! Preparation and cooking times will vary depending on how many batches your oven will fit. I always double the recipe because they go so quickly.”
READY IN:
50mins
SERVES:
40
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Grease cookie sheet (I don't do that, I just use parchment paper).
  3. Cream butter until light and fluffy.
  4. Slowly add sugars, continuing to cream until smooth and light.
  5. Beat in eggs, one at a time, and then beat in vanilla.
  6. In another bowl, stir together flour, baking powder, cornstarch and salt.
  7. Add to creamed mixture and slowly beat until flour just disappears.
  8. Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
  9. Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
  10. Cool on sheet 1 min, then transfer to racks to cool.
  11. The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.

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