The chocolate chip cookie. Most mom’s I know have their favorite recipe for them and make them often and well. Not me 😦 I have literally attempted at least twenty different recipes and most of them taste so bad no one will eat them. They are either flat and hard, too cake-like and fluffy, falling apart, too salty, too gooey, too bland, too crunchy or just terrible all around. The seemingly simple chocolate chip cookie is my personal domestic kryptonite.
I’m on a quest now to achieve what feels impossible to me… make a chocolate chip cookie I love. Trust me it can be done by others, my friend Kayla’s cookies are so good I would gladly eat myself into a chocolate coma with them. I have also used her recipe and other’s that I like but they still come out terrible when I make them. TERRIBLE. I need help, seriously. I can make snicker doodles, sugar cookies, Oreo cookies, chocolate cookies, and several others very well. Chocolate chip cookies, nope. Many great moms have offered me ideas and tips yet my cookie attempts have not improved.
I’ve decided to blog my attempts when I try from now on until I find one I love. This recipe today I tried because it claimed to be the best chewy chocolate chip cookie recipe ever. Well they are chewy, and ok. The recipe called for cornstarch which I’ve never heard of in a chocolate chip cookie recipe, but hey it was worth the try. They are one of my better attempts, the hubby likes them and is eating them as I type. I don’t hate them they are just not great tasting, a bit bland for my taste. I’m looking for more of a buttery and flavorful chocolate chip cookie. Well here it is today’s attempt.
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bittersweet chocolate chips
Preheat the oven to 350 degrees. Mix the butter and sugars until well blended. Add the egg and vanilla extract and mix. Stir in the flour, cornstarch, baking soda and salt. Finally, gently stir in the chocolate chips. Bake at 350 degrees for about 8 minutes. This made 3 1/2 dozen cookies for me.
If you have any ideas, tips, help or a recipe for me I would LOVE the help! Thanks for stopping by 🙂
Johanna
My Crazy Blessed Life! 
maybe you have too high of expections for chocolate chip cookies? these cookies look good. i have a feeling your husband is going to enjoy your attempts…
I don’t think so, I have several friends who make chocolate chip cookies I LOVE! Pretty sure I’m the problem, lol 🙂
I’m sorry you didn’t love these as much as my husband and I do. I hope you find the cookie you’re looking for!
Thank you! They were my best attempt yet 🙂 I’m just looking for more flavor in the actual cookie part. I even thought about using half brown sugar and half regular sugar for that extra flavor? Might be worth a try!
These look good to me. I’d be happy to taste for you’
Vanilla pudding. Seriously. It’s my super-amazing-secret-ingredient to add to cookies. It helps give them a nice deep flavor and they ALWAYS come out soft and fluffy and stay that way for days and days (the pudding helps them not get hard). I tend to bake them for less time than recipes call for. Here’s the recipe I use:
Jennet’s Happy Cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups butter, softened or melted
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
3 teaspoons vanilla extract (I usually do 3 1/2, but I like a strong vanilla flavor)
2 packages chocolate chips
Directions
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. If possible, melt the butter slowly before mixing it in, as it mixes better with the granulated sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-12 minutes depending on your oven and personal preference, but these do really good if you can pull them out just on the edge of being done. They’ll harden as they cool, and stay soft for ages.
Thanks! I can’t wait to try these 🙂
Also, I have a huge family and these cookies last so long that it’s not an issue, but I have halved the recipe before without issue… and if you’re experimenting that might not be such a bad idea. Good luck!! I was in your boat until I found/tweaked this recipe. 🙂
Perhaps a small amount more of vanilla (or a different brand of vanilla) may make a difference that pleases you.
I think the quality of the vanilla used is important. I will not use any other vanilla except vanilla that comes from Haiti. My church has Haiti close in their hearts and visit often as a missionary help. Their vanilla is compared to gold!
Perhaps adjust the time cooking in your oven. My oven is a convection oven so I time them for only 9 minutes.
My butter is unsalted and at room temperature as well as my eggs. Be sure to not over mix the batter too.
Good luck in your kitchen endeavours.