The Perfect Chocolate Chip Cookie

I feel like I have spent the last several years searching high and low for a chocolate chip cookie that was perfectly soft but not too gooey.  I went through several batches of so-so cookies before finally combining a few recipes to arrive at what I believe to be is the perfect chocolate chip cookie.  The search is now over and this is now my "go to" cookie recipe!

Ingredients:

3/4 cup white sugar
3/4 cup light brown sugar
1/4 cup dark brown sugar
1 cup MELTED butter (melted butter is a great way to avoid needing to use a mixer)
1/2 teaspoon vanilla
2 large eggs, slightly beaten
3 cups all purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips of your choice


Directions:

1.  Stir together the sugars and the melted butter.  Let mixture cool slightly.

2.  Add vanilla and eggs and mix well.

3.  Combine dry ingredients together in a separate bowl.  **Make sure to measure the flour correctly*** I had never realized that I was doing it wrong! Take a spoon and use it to fill the measuring cup - do NOT use the cup to scoop up the flour or pack the flour into the cup. 

 

4.  Add the sugar/butter/vanilla/egg mixture to the bowl with the dry ingredients and stir with a large spoon until completely mixed.
5.  Fold in the chocolate chips.

6.  Refrigerate the cookie dough for at least one hour.  **This step is crucial for the perfect cookie!**

7.  Preheat oven to 350.

8.  Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.

9.  Bake for 10 to 12 minutes.

I adapted this recipe from two cookie recipes.  Check out the original links here - http://www.food.com/recipe/worlds-best-chocolate-chip-cookies-26849
http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/