Cornstarch Chocolate Chip Cookies Recipe 42

Steps:

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. In a medium bowl, flour, cornstarch, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips. Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Steps:

• Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
• Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
• Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
• Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

Steps:

• Preheat oven to 375°.
• Whisk together cornstarch, flours, soda and salt.
• Melt the butter completely, but do not burn it, in the microwave or in a saucepan.
• Cream the butter extremely thoroughly with all three sugars. Cream until you can cream no more.
• Add egg and egg yolk, beat for an excessive time again.
• Add vanilla (yes, that really is a tablespoon) and milk, if using. Again, cream together thoroughly.
• Add flour mixture slowly, stirring together. Add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
• Stir in chocolate chips.
• Chill for 2-4 hours or until quite firm.
• Drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
• Do yourself a favor and eat one warm.