I’m not going to lie – I liked this cookie, enjoyed it at the time I made it, thought it was good and….can’t remember much about it now that it’s been a few weeks since I tried it and I didn’t do the write up of it soon enough to really remember it. Oops.
My only defense is I was making several of these copycat recipes for my niece’s fundraiser and I only tried one recipe at a time, spaced out between days of working out. I didn’t have time to do the write ups right after I baked it, which is always a mistake because then I don’t note down what I thought about the recipe. All I can say is it was good.
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup cake flour
1 3/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
- In the bowl of a stand mixer, add butter, brown sugar and granulated sugar. Cream until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl.
- Add in eggs, one at a time, beating until just incorporated.
- Add in cake flour, all-purpose flour, cornstarch, baking soda and salt. Mix on low speed until just combined. Do not overmix. Fold in chocolate chips.
- Divide dough into 6-ounce portions. Cover, chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 410 degrees F. Line baking sheets with parchment paper. Evenly space cookie dough portions and bake, one sheet at a time, for 12-13 minutes, until edges are brown and middles are just barely set. Let cookies cool on baking sheets for 15 minutes then transfer to wire cooling racks to cool completely.