Chocolate chip cookies have always been something that Chad and I disagree on. I make a ton of cookies around the holidays and I devour the chocolate chip cookies. I like them flat, crispy and chewy in the center. Chad doesn't eat them. He tells me he doesn't like chocolate chip cookies. He likes puffy, chewy cookies. I have finally found the perfect cookie to turn him into a chocolate chip cookie lover.
I adapted this recipe from one that I found on Food Network Canada. Anna Olson used a surprising ingredient to give the cookies more of a rise. I tell you they are chewy and delicious. Chad can't keep his hands off them. I had to hide them in the freezer. I am so excited to be adding these to the care package we are giving to our local fire department. I will tell you more about that tomorrow.
Enjoy!
Have a peek at these scrumptious cookies:
Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout. 
Lime Coconut Sugar Cookies. A tropical twist on the the traditional sugar cookie; its soft, chewy and loaded with shredded coconut and lime.
Lemon Almond Crinkle Cookies are crisp on the outside and chewy on the inside with the perfect amount of lemon and almond to wake up your cookie!
Best-Ever Chewy Chocolate Chip Cookies
makes approximately 5 dozen 1 tablespoon cookies
¾ cup unsalted butter, room temperature
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semi-sweet chocolate chips
Preheat oven to 350° F. Line baking sheets with parchment paper or a Silpat mat. Set aside.
In a medium bowl; combine flour, cornstarch, baking soda, and salt with a whisk. Set aside.
Cream butter and sugars, in the bowl of a stand mixer fitted with a paddle attachment, until lightly colored and fluffy. Add egg and vanilla and mix to combine.
Mix in dry ingredients until combined. Do not over mix. Stir in chocolate chunks with a sturdy spatula.
Using a tablespoon size scoop, drop dough onto prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
Let cookies cool on your baking sheet for 3 minutes and then transfer to a wire rack and let cool completely.
Slightly adapted from Anna Olson, Food Network Canada
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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