Anna Olson's recipe from Clockwork Lemon. One of the major differences in this recipe from others I have tried is the addition of cornstarch. I've never used cornstarch much in any cookie recipe, but all is fair in the baking world so I figured I'd try it out. I added my secret ingredient, almond extract, but retained most of the original recipe. Mmmm, cookies.
Another Chocolate Chip Cookie
Borrowed from: Clockwork Lemon
- 1/2 cup unsalted butter, at room temp
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 1 egg, at room temp
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cups flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips (I like to freeze mine before use)
Preheat the oven to 350 F degrees. Line two baking trays with parchment paper.
Cream the butter, brown sugar, and white sugar together until fluffy (usually 3-5 minutes). Beat in the egg and then the extracts.
In a separate bowl, stir the flour, cornstarch, baking soda, and salt.
Add the flour mixture to the butter mixture and stir until evenly blended.
Drop the dough by tablespoonfuls onto the prepared baking trays, ensuring to leave an inch or so in between each cookie.
Bake for about 10 minutes, or until the cookies are golden brown. Let the cookies cool on the tray for 5 minutes and then transfer them to a rack to cool completely. Makes about 2 dozen. Store in an airtight container.