chocolate chip cookies // a recipe

With all this pinterest food-pinning-frenzy, I've got it in my mind that I need to bake the latest and the greatest. But something about the chocolate chip cookie always brings me to a place of laughter, and warmth. So today I have a little recipe for you. It's nothing special. It's not the latest. Or the greatest. In fact it's probably one of the oldest in the book. (Well, my book, at least.) And, honestly, it's quite possibly the simplest of recipes. But that's why I love it. The chocolate chip cookie.

click here to view hd version

ingredients

//2 cups all-purpose flour
//2 tsp corn starch
//1 tsp baking soda
//1/2 tsp salt
//1 bag chocolate chips
//3/4 cup unsalted butter, at room temperature
//1 cup brown sugar
//1/4 cup granulated sugar
//1 egg
//2 tsp vanilla

1. Preheat oven to 350F. In a medium-sized bowl, using a fork, stir flour with corn starch, baking soda, and salt until evenly mixed. Measure out chocolate chips. Place butter in a large bowl. Using an electric mixer, beat until smooth, about 1 minute. Then beat in brown and granulated sugars until fluffy, about 2 minutes. Beat in egg and vanilla. Using a spoon, stir in flour mixture and chocolate chips just until evenly mixed.

2. Lightly grease cookie sheet with butter or cooking spray. Scoop out about 1 tbsp dough and place on sheet. Repeat with remaining dough, spacing at least 2 in. apart. 

3. Bake, one sheet at a time, in center of oven until cookies are golden around the edges, from 8 to 10 minutes per sheet. (Press cookies down with a fork halfway through baking.) Remove sheet to a rack and let cookies stand on sheet about 2 minutes. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Once cool, cookies will keep well in a covered container at room temperature up to 2 weeks - if they last that long!

Recipe courtesy of fernweh mag!