Oh these are so good. Trust me. You are going to LOVE them and so will everyone else.
Well as long as you love cookies that stay soft and chewy. These are amazing. I have tried recipes in the past and the cookies start out nice and chewy, but within a few hours they are hard. I actually hid one from my kids so that I could test that they would stay soft, and I am please to report that if your cookies somehow make it 24 hours without being eaten then will still be soft and chewy. YAY!
Soft and Chewy Chocolate Chip Cookies
3/4 c. unsalted butter, softened (but not too soft)
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
1/4 tsp. almond extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
about a cup or so of your favorite chocolate chips
First, as you may have guessed, preheat the oven to 350 degrees.
Next cream together your butter and sugars. I used the paddle attachment on my mixer. First I mixed them together on a slow/medium type speed and then I turn my mixer all the way up to high for about a minute. This makes the butter nice and fluffy. (ITs SO FLUFFY)
Next beat in your egg and extracts. Then add in the cornstarch, baking soda, and salt. Mix those in well before adding in the flour. Then slowly mix in the flour. Once it is all mixed together add in the chocolate chips.
Drop the dough on your cookie sheet and bake at 350 for 10 mins. 10 minutes. That is it. Do not over bake your cookies. They should still be pale on top. Let them cool for a few mins on the cookie sheet and then move them to your cooling rack.
This batch makes about 24 cookies.