Intro: Chocolate Chip Cookies
My secret to gooey chocolate chip cookies is to melt the butter before hand and let it cool. I leave it in the fridge for a few minutes until it has a custard-y consistency. Here is my recipe:
2 cups flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
7 ounces butter (1/2 cup + 1/4 cup + 1/8 cup), melted and cooled
1 cup light brown sugar, firmly packed
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
2 cups chocolate (1 cup chocolate chips, 1 cup chocolate wafers for melting)
The steps are:
1) Whisk together the flour, baking soda, cornstarch and salt in a bowl.
2) With a mixer, cream together the butter and sugars.
3) Once they are nicely mixed, add the eggs and vanilla.
4) Slowly mix in the dry ingredients.
5) Once that is mixed in well, add the chocolate chips. I suggest to do this with a your rubber spatula and not with your mixer for obvious reasons. In this step, I added two different kinds since I like the different chocolate textures when biting into the cookie. You can choose to use any kind of chocolate you want.
6) Leave it in your fridge for 30 minutes to an hour.
7) Once you take it out of the fridge, preheat your oven while you scoop out the dough and form them into little balls.
9) Bake for about 10 minutes on 350 degrees F. DO NOT LEAVE THE KITCHEN WHEN THEY ARE IN THE OVEN. As soon as you notice the bottom of the cookie has browned, put your oven to broil to brown the tops a little. Again, never leave your oven's side when doing so; it only takes a minute on broil otherwise your cookies will burn.
10) And voilà! You should have super gooey and chocolatey cookies ready to be eaten as soon as it cools down a little.