Secret-Ingredient Chocolate Chunk Cookies
"Sorry to disappoint, but the secret ingredient isn't anything exotic or special: it's just cornstarch. Yes, cornstarch. If you like your cookies to have that crispy exterior but still have a chewy interior, then this recipe is for you. It's the cornstarch that lets that happen. That's how I like my cookies and this recipe has fast become a family favourite. You can use regular chocolate chips in these, but it really is worth it to chop up some great chocolate instead. Thanks to Anna Olson of the Sugar tv show for the great tip."
photo by TeacherKim
- Ready In:
- 2hrs 8mins
- Ingredients:
- 10
- Yields:
-
40 cookies
ingredients
- 3⁄4 cup unsalted butter (softened)
- 1 cup firmly packed brown sugar
- 1⁄4 cup white sugar
- 1 large egg (take 30 minutes to bring it to room temperature first)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces bittersweet chocolate, cut into small chunks
directions
- In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon).
- Stir in vanilla and then blend in egg.
- Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough.
- Chill dough in fridge for one hour, two if you can spare the time.
- Preheat oven to 350°F; line your cookie sheets with parchment paper.
- Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges.
- Remove cookies to wire racks and let cool.
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Reviews
-
These cookies spread a lot on me, and I never have problems with that. Still, they were good to eat, just didn't like the physical appearance. -
I would have picked 3 1/2 stars but it won't let me :( I thought these were just alright, but the rest of the family loved them. -
These cookies were delicious and very easy to make. I creamed my butter and sugars with a wooden spoon, like in the recipe, and it was so easy to incorporate...plus I didn't have those pesky beaters to clean! I loved the taste and appearance of these cookies...reminded me of my childhood... elementary school bake sales! Use a good quality chocholate for the chunks... it was totally worth it! -
I have found the perfect chocolate chip cookie and this is it. I did not have the unsalted butter, so I used salted and left out the additional salt. I mixed by hand as suggested. I used Nestle's Chocolate chunks, rather than cutting up a chocolate bar. Mine came out chunky (not flat) and light in color. They were quite gooey and a little "underdone" upon removal from the oven, but once cooled were soft and chewy. Honestly, they looked and tasted like gourmet bakery cookies. They do melt in your mouth. My children also said they were the best cookies I had ever made. A keeper! -
I don't like the appearance of these cookies, they turned dark brown because of the brown sugar i used. And they have a smooth texture/appearnce and flatter than i've wanted (even if i chilled the batter overnight). I baked 12min (first batch) they were soft (not crunchy out), the other batch were baked 15min and they turned out crispy. These are sweet cookies.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
