A Craving

You know those times when you see something and you just can't stop thinking about it? Maybe it's a dress or a necklace or a new Xbox game? For me, it's most often a recipe. I see a picture and then I just can't stop thinking about the flavour, the texture, the whole package! I'm making you drool right? Usually when I think of chocolate chip biscuits, they don't make me drool. They're nice, don't get me wrong, but they're usually just a go-to kind of thing. Not something really special. But these, well. These were different. I saw the picture on Sally's Baking Addiction and I couldn't stop thinking about them! Probably half to do with the fact that they had "sno-caps" which are chocolate chips with sprinkles on them. Yum! But. They looked so soft and chocolatey and delicious. And they were! Honestly, my new go-to chocolate chip cookie recipe. For anything. They were so amazing! I would highly recommend, and follow the recipe so that you too can achieve an amazing soft cookie... :)

PS: This photo was published on FoodGawker and TasteSpotting!! :D

Soft Chocolate Chip Cookies

Ingredients:
175g butter, softened to room temperature
3/4 cup brown sugar
1/4 cup sugar
1 egg, at room temperature
2t vanilla extract
2 cups plain flour
2t cornstarch
1t baking soda
1/2t salt
1 1/2 cup chocolate bits

Directions:

Line a baking tray. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.  On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. The dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days). Preheat oven to 180°C. Drop balls of dough onto baking tray (about 1.5T of dough per cookie). Press a few chocolate chips onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the baking tray.  Transfer to cooling rack. So easy!