CHEWY MAKE AHEAD CHOCOLATE CHIP COOKIES
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.
Provided by Sandra E.
Categories Dessert
Time 50m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Grease cookie sheet (I don't do that, I just use parchment paper).
- Cream butter until light and fluffy.
- Slowly add sugars, continuing to cream until smooth and light.
- Beat in eggs, one at a time, and then beat in vanilla.
- In another bowl, stir together flour, baking powder, cornstarch and salt.
- Add to creamed mixture and slowly beat until flour just disappears.
- Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
- Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
- Cool on sheet 1 min, then transfer to racks to cool.
- 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.
Nutrition Facts : Calories 141.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 21.5, Sodium 113.6, Carbohydrate 18.7, Fiber 0.7, Sugar 12.4, Protein 1.4
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