Sydney Bakes: Not Just Chocolate Chip Cookies

Y'ALL.

These are the best cookies I have ever made, hands down. I saw the recipe on pinterest and the pictures of them looked so beautiful and perfect so naturally I wanted to try to compete with the pictures and see if I could make them look better. HA. They still weren't as pretty, but the taste and texture of these cookies surprised me cause they were so good!

They are so SOFT and CHEWY. And thick. Cornstarch is the ingredient in these that makes them this way.

I unfortunately have made like 7 batches of these cookies in the past couple weeks. Today I woke up, went to the store and I got ingredients to bake these cookies. It's my day off, so why not? A couple hours later I decided I would be "good" and go to the gym INSTEAD of baking cookies. Which I did.....

Then I came home and made them anyway.

Shoot me. Not only did I make one batch, but 3. THREE different versions of this recipe.

Chocolate Chip with M&M's

Chocolate Chip with SPRINKLES

Not because sprinkles are necessarily tasty, but they're happy. And I'm a happy camper.

And last but not least, CHOCOLATE CHIP WITH CARAMEL BITS.

Why do I do this to myself? This is why my family hates me.

It just so happens that each batch of these cookies makes exactly 14 and ONE HALF cookies. What am I supposed to do with half a scoop of batter? ......

You have to taste the batter, just to make sure it isn't harmful to others.

Here's the recipe for these beautiful babes.

(originally from Sally's Baking Addiction )http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons corn starch

1 1/2 sticks butter, melted

3/4 cup (150g) brown sugar, NOT packed

1/2 cup granulated sugar

1 whole egg + 1 egg yolk

2 teaspoons vanilla extract

1 cup chocolate chips ( I use a little less )

1. Melt butter in microwave. Mix with sugars. Add vanilla and eggs. Mix until combined.

2. Combine flour, salt, soda, and corn starch in bowl. Add to butter, sugars, eggs and vanilla.

The dough will be VERY soft. Not like your normal cookie dough. This is because the butter is melted- but not to worry. The cookie dough will harden up in the fridge.

Stir in your chocolate chips. You can make plain chocolate chip cookies or you can dress them up a little. Instead of 1 cup chocolate chips, I did about 1/2 cup CC's and 1/2 cup M&M's.

I did the same for the ones with sprinkles and CC's, and also the ones with CC's and caramel bits. It honestly doesn't matter... the amounts. Just look at it and make sure it looks like there's enough.

Scoop your batter (about 3 tablespoons for each cookie) and shape it so that its like a tall cylinder. Forming the cookie dough into this shape is important because it helps the cookies stay thick when they are baked, rather than spreading out too much and being flat and yucky and ugly. Bleh.

Refrigerate for 2 hours. I know it's hard to wait that long :(

Place them on the cookie sheet lined with parchment paper or a silpat. You could spray your pans too. Make sure they are a couple inches apart because these are big cookies.

Turn your oven on to 325 degrees F and bake for about 11 minutes. NO LONGER.

They WILL look underbaked, which they will be just a bit. They will continue to bake once you take them out of the oven and let them cool. Let them cool on the pan for 10 minutes then transfer them to a cooling rack to finish cooling completely.