Thick and Chewy Chocolate Chip Cookies

Have I mentioned I love chocolate chip cookies.  I have been good about not doing too much baking lately but one of the girls at work made some this week.  I was good and I only had two.  But then I wanted more.  Then I joined Pinterest and found a pin that lead me to this link here.  It was all down hill from there.  These are mildly adapted from this recipe.

I know I have my recipe for Triple Chippers in here and they will always be my first love but not everyone like the sweet and salty like I do, so I had to try these.  These are pretty darn good.  Good enought that I made 2 1/2 dozen this morning, gave a dozen away and all that is left is the picture you see above.  I went out to take a picture and they were all that was left.  And I think that if Rob and Nik were still home, I might have not even had those left to take a picture of.  HA  That means that Rob, Nik and I had 1 1/2 dozen between the three of us.  Ummmmmmmm not good..   Well really good actually.  That is the problem.

So like I said it is mildly adapted from the website above. I usually try to go with the original recipe but this one needed a couple things and a couple of things I just like better.  So here it is.

Makes 2 1/2 dozen
3/4 cup salted butter, cut into chunks or already softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract (or just two vanilla like the original calls for)
2 cups flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups (or one bag) semi or bitter sweet chocolate chips

Preheat your oven to 350 degrees.

I never remember to take the butter out of the fridge so I just cut it up into chunks into the KitchenAide and let it sit for 10 minutes and then beat it until it is smooth, then add the sugars and cream them together.  Add the egg and extracts and mix until incorporated.

Dump in the rest of the dry ingredients and mix.  Add the chips and scoop out onto your stoneware!  I used my Pampered Chef medium size cookie scoop.

Bake for 10-12 minutes on the lowest rack in your oven.   Take out and leave the cookies on the sheets for 5 minutes before removing to a cooling rack.

These would be good to make into ice cream sandwich cookies.  They are nice and thick and dont lose their shape.  They are chewy without being fall aparty.  So very delish!  And unlike Triple chippers they are not crunchy, which I like my chocolate chip cookies to be sometimes.  This gives me some variety.  You know.. that spice of life thing!

Happy Baking.


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