Chocolate Chip Cookies

It's 11 in the evening as I type. It's been a long time since I enjoyed the quiet of the night, wide awake after 10pm and blogging.  

The past few days were a little too much that I'd end up passing out earlier than my usual bed time  just to forget about what transpired during the day. I wish I can share one funny yet frustrating experience I had last week but I find it a bit personal. Maybe I'll do it when I muster enough courage. My friend said  I should make a compilation of such experiences and write a book. She said it'll probably compete with Alex Gonzaga's (hahaha *hint* *hint*).

Anyhow back to the topic that is my favorite chocolate chip cookie recipe. 

My friend Anya was in town last week and she requested for a baking session. She doesn't cook, doesn't bake, so I thought long and hard on what to teach her. We made the ever reliable classic chocolate chip cookies. 


This recipe is adapted from Averie Cooks' blog. Try it if you want a soft and chewy cookie with crisp edges. These are something similar to softbatch cookies, but without the store-bought taste. I brought this once to a get together with my former colleagues and one of them asked how come my cookies were dense and puffy… his would usually turn out flat. I think the secret is to follow Averie's tip to chill the dough before baking. If you're short on time, I found that flash-freezing also works wonders. Pop a tray of your dough mounds into the freezer for 5-10 minutes then bake. 

Here's the recipe:
3/4 cup or 1 1/2 sticks softened unsalted butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 tsps vanilla extract 
2 cups all purpose flour
2 tsps cornstarch
1 tsp baking soda 
1/2 tsp salt
2 cups chocolate chips

1. Cream butter until light and fluffy.
2. Add both sugars until well combined.
3. Add the egg and vanilla extract. Beat until well incorporated.
4. Add your dry ingredients gradually- flour, cornstarch, baking soda and salt. 
5. Fold in chocolate chips. 

6. Form dough into balls. For uniform-shaped cookies, use one-tablespoon measuring spoon to scoop out dough into mounds. Refrigerate for at least 2 hours. Dough can be put in the fridge for up to 5 days, or a month if frozen. The recipe can make up to 30 cookies if you use a one-tablespoon scoop. 


7. Place cookie mounds on a lined or greased baking pan. Bake in pre-heated oven (350F) for 8-10 minutes until cookies are golden brown around the edges. Do not over bake if you want chewy cookies. 
8. Cookies will continue cooking from its own heat after you remove them from the oven. 
9. Enjoy with a glass of cold milk (I love full-cream milk!!!)


Please let me know when you try this recipe! Thank God it's finally Friday!!! :) 

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