Everyone has their own chocolate chip cookie recipe that they swear by…some people will even call their recipe “The Best Ever” chocolate chip cookies. Let’s just call my chocolate chip cookie recipe…different. Not different in a bad way though (I wouldn’t feed you yucky cookies!!)! But if you have made chocolate chip cookies from scratch before, and fell victim to flat pancake cookies that ran into each other when baking, then try this recipe…I think you will be pleasantly surprised with the amazing outcome and no special or weird ingredients required!
The chocolate chip cookie is the epitome of all cookies if you ask me. I mean does it get any more iconic than that?? I grew up helping my mom make the Nestle Tollhouse Chocolate Chip Cookies (from the recipe on the back of the bag), so every time I sink my teeth into a chocolate chip cookie, it brings me back to my childhood. My mom sent me this picture of me awhile back. Some things just don’t ever change…me in the kitchen baking, wearing all pink and with an apron on hehehe. Ahhh….the 1980’s 😉
I like my cookies soft, thick and slightly under baked. And this cookie satisfies all my cookie wants and needs 🙂 Actually lets just be honest…I just like cookie dough and would rather eat cookies in pure cookie dough form. I know I am not alone in this!!
So this recipe isn’t your normal chocolate chip cookie recipe. I made a chocolate chip cookie that I would eat. Which means less butter. I like tasting all the flavors of a cookie, but the butter. Sometimes when you bite into a cookie, it’s like all you taste is butter. So that’s why these cookies are different and not your average chocolate chip cookie. Not healthy by any means…but healthier. I also used egg substitute, but if you don’t have that on hand, just use a regular ol’ egg. This cookie dough does need to chill though. Sorry. I know that can be a bummer. I made my cookie dough in the afternoon one day, wrapped it all up and put it in the refrigerator, taste tested the dough that night (bad idea hehehe), and then baked these cookies up the next morning. I mean you try and resisting sneaking a taste of this dough! I dare you!
Scoop your cookies out into nice little balls and pop them in the oven!
Not Your Average Chocolate Chip Cookie RecipePrint Recipe
- 5 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 2 tablespoons hot water
- 1/4 cup egg substitute, room temperature (or 1 egg)
- 2 cups all-purpose flour
- 2 teaspoons VAIN Ugandan Vanilla Extract
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups semi-sweet chocolate chips
In the bowl of a stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Scrape down the sides of the bowl and add both sugars to the butter. Beat until incorporated and then add the hot water. Beat mixture until light and fluffy. Add the egg substitute and vanilla extract to the mixture and beat until combined. Slowly add the flour, cornstarch, baking soda and salt to the sugar mixture, and mix on low until barely combined. Add the chocolate chips to the mixture and fold them into the dough by hand. Dump cookie dough out onto plastic wrap and wrap the dough completely. Place wrapped dough in a ziplock bag, and into in the refrigerator, for at least two hours or overnight.
Once your dough has cooled, preheat oven to 350-degrees. Line two baking sheets with a Silpat or parchment paper. Scoop small cookie dough balls onto prepared pan, leaving a few inches in between dough balls. Bake in 350-degree oven for 10-11 minutes, depending on your desired doneness.
Let cookies cool on the pan for several minutes before transferring to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature. Cookies will stay fresh for several days.
These cookies baked up so nice and soft— and stayed nice and thick after baking!
Let your cookies cool and set on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
Once cookies are cool enough (that they won’t burn the roof of your mouth when eating), grab yourself a plate, pile the plate high with cookies, pour yourself a huge glass of milk and ENJOY! I put my cookies on my Wilmax plate of course! So pretty 🙂
And of course I under baked mine, so they would be ooey-gooey in the middle. My perfect kind of cookie!
I hope you give this not-so-average chocolate chip cookie recipe a try! If you do, come back and let me know what ya think!!
I have linked this recipe up at the following link parties: Create, Link and Inspire, What’s Cookin Wednesday, Funtastic Friday, Meal Plan Monday, Weekend Potluck, Friday Frenzy, Sugar and Spice, The Pin Junkie
***This recipe was a featured recipe on Meal Plan Monday #53!!*** Click HERE to check it out 🙂