CHOCOLATE CHIP COOKIES

     If there is one cookie that's most eaten around the world then, it should be none other than the Iconic all-time favourite Classic snack - the great CHOCOLATE CHIP COOKIE.  It is one of the unbeatable snack.
    I have been in a mission to find a perfect recipe since long, for the best Soft Chocolate Chip Cookies.  It was once when my son bought the Famous Amos Cookie I searched again through the web for  some extra thick and soft Cookie recipe. With few tricks and knacks, this recipe turned out be one of the best and I confirmed myself to stick with this for my style of Chocolate Chip Cookie.  Sometimes the simplest recipes are the ones which turn out to be the best.
    The secret ingredient behind the soft and fluffy cookies is the Cornflour.  Dark Brown Sugar gives a unique depth and rich aroma to the cookies.  It also keeps the cookies softer even after days. And all the more chilling the dough adds flavour and thickness to the cookies.  The perfect ratio of dough to Chocolate Chip gives a chewy texture to the Cookie. Can substitute half the amount of Chocolate Chips with Mint Chocolate Chips for an extra minty note in the Cookie.

CHOCOLATE CHIP COOKIES

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 24 - 30 Cookies
Author - SM

Preparation Time - 5-10 Minutes
Chilling Time - 1 Hour
Baking Time - 8 - 10 Minutes for 1 Batch

INGREDIENTS :

All-Purpose Flour / Maida - 2 Cups
Corn Starch - 2 Tspns
Baking Soda - 1 Tspn
Salt - 1/2 Tspn
Unsalted Butter - 3/4 cup (170gms)
Dark Brown Sugar - 3/4 cup (150gms)
Sugar - 1/4 cup (50gms)
Egg (Large) - 1 No
Vanilla Extract - 2 Tspns
Semi-Sweet Chocolate Chips - 1- 11/4 Cups

METHOD :

• Take butter in a large bowl, beat it for 1 minute on medium speed using a hand mixer or stand mixer with paddle attachment until it turns soft and creamy.
• Add Brown Sugar, Sugar and beat it again in medium speed until fluffy.
• Add in the Egg and the Vanilla Extract and beat it again until all the ingredients are well combined.
• In a separate bowl, sieve All-purpose Flour and Corn Starch along Baking Soda and Salt once.
• Gradually add the flour mix into the above Butter mix in low speed until well combined.
• The cookie dough will be thick.
• Mix the Semi-Sweet Chocolate Chips to the dough until they are evenly disbursed.
• Cover the dough in a plastic wrap and chill for at least 1 hour.
• Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 -15 minutes.
• Preheat the Oven to 350℉ / 180°C.
• Line a Baking Sheet with Parchment Paper. 
• Roll the chilled dough into small balls.
• Arrange them over the Parchment Paper and bake them for 8-10 minutes.
• The cookies would be slightly golden brown in colour.
• Allow it to cool for 5-10 minutes. 
• Once cooled, store them in air tight jars.