I keep seeing the same recipe for “The best chocolate chip cookie” all over Pinterest. And well, no wonder, this chocolate chip cookie recipe has been viewed over 1.6 million times!! Wow! Well, I figured there must be something special about this recipe, so I had to make it and find out. Looking at the ingredient list, it includes all the usual stuff, but then there is cornstarch. I’ve never seen cornstarch in a chocolate chip cookie recipe before. I know you can make a cake flour substitute by adding cornstarch to flour and this must be the same idea. The cornstarch contributes to their super soft texture and gives them their “puff”. And, since I am in the soft chocolate chip cookie camp (crisp cookies? Yuck!), that is exactly what I am looking for. I subbed in chocolate chunks cut from a Callebaut semisweet bar for the chocolate chips. Without the stabilizers in the chunks, the chocolate can’t hold its shape, so it is all melty and gooey. Have you ever tried this? No? You totally have to!
So, the verdict? I have tried tons of chocolate chip recipes. I mean, they are my absolute favorite cookies and all. But, are they the best? I almost never say that because there are still so many recipes still to try. But, I will say they are pretty darn good. Soft, thick and puffy, packed with melted chocolate chunks, still warm from the oven…. Do chocolate chip cookies get much better? Jack and Sammie don’t think so.
Chewy Chocolate Chip Cookies
Yield: 2 dozen I got 21- though I had to throw the last 3 away because dang, I forgot about them and they burned 😦