I made these cookies pre-baby, ate a few, took some to the neighbors, and froze the rest for post-baby. You would think that with a sweet little baby girl and no more pregnancy cravings I wouldn’t need any more sweetness in this house. Not true. I am going to go pop some in the oven right now!
I tweaked my chocolate chip cookie recipe a little to make these cookies. I also tried adding a little cornstarch because I heard that it prevents cookies from flattening out too much. I don’t usually have a problem with flattening with these cookies, but I think it did make them a little thicker and fuller. I think it was a good addition. I also think these would be yummy with some pistachios thrown in the mix.
Ingredients:
Directions:
1. Preheat oven to 325 F. Mix together flour, baking soda, cornstarch, and salt in a medium bowl.
2. In an electric mixer, beat together the butter and sugars until combined. Add the egg, yolk, and vanilla.
3. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Place balls of cookie dough on a baking pan lined with parchment paper or a silpat. Bake for 14-17 minutes. With my oven, I always cook them for 14 minutes. Do not over cook these. Take them out just when the edges start to firm up and then let them cool on the pan. If they are still too gooey after a few minutes, just pop them back in, but don’t over cook them. I do cook them a minute or two longer when cooking them from frozen, however.
Recipe by Edible Experiments
