Many of my cookie recipes are light, crispy, and chewy on the inside. The other night I was craving a thick tender chocolate chip cookie. So I was inspired by images on Google to create the perfect thick chocolate chip cookie. My feeling was not to make a thick and heavy cookie…but dense, slightly chewy, and substantial. I have been adding organic non GMO cornstarch to my pastry lately. It works to give more structure, but not too dense. I think that’s the secret along with a very good quality fair trade bittersweet and semisweet chocolate combo of chunks and chips.
The cookie that I created was an, "OMG these are way too good", bites of perfection. They are exactly what I imagined, thick, slightly chewy on the inside, crispy on the outside and ooey gooey chocolate melty chunks all throughout. I got out a large freezer bag and put them straight away. Because, yes, you guessed it, sooo good that you need restraint from eating the whole batch. They make 18 large ones. I’d love to hear all about how they work when you make them.
Big Thick Chocolate Chunk and Chip Cookies
Makes 18 large cookies
2 1/4 cups organic all purpose flour
2 teaspoons organic cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional
3/4 cup butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla
1 cups fair trade chocolate chunks
½ cup fair trade chocolate chips
Preheat oven to 350 degrees F
In an electric mixer mix butter and sugar until combined
Add egg and vanilla mix until combined
Add the dry ingredients
Mix until fully incorporated
Fold in chocolate chunks and chips
Take ¼ cup of cookie dough, form a ball. Place on cookie sheet; flatten slightly with the palm of your hand. Repeat.
Bake for 14 minutes or until light golden brown.