There are different types of chocolate chip cookies, even among the ones that have all the hallmarks of what I like in a great chocolate chip cookie: chubby, thick, made with butter, made with milk chocolate chips, crisp edges, chewy middles.
I break them out into roughly two camps. There’s the cookie-cookie camp that’s the more typical cookie: it’s chewy and buttery with a brown-sugar-caramel flavor. Then there’s the dense-cakey cookie that, although made with the same butter and brown sugar, leans more towards a dense-cake texture. They typically have more flour and aren’t as buttery-brown sugar-caramel flavored but aren’t dry and they’re not even cakey if you think cakey means light and airy.
This copycat version is that dense-cakey one. It’s almost doughy but like baked dough. I’m not doing a very good job of explaining what I mean but if you stare at the pictures long enough, maybe you’ll see what I mean in terms of the difference in texture in this cookie versus some of the more cookie-cookie textures.
I liked this version. It didn’t spread much, it stayed thick and I liked the texture. Definitely don’t bake it too long but you don’t want to underbake it too much either or it'll be too mushy.
1 tablespoon cornstarch
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into cubes
1/2 cup granulated sugar (or 1/4 cup granulated sugar + 1/4 cup turbinado sugar)
3/4 cup brown sugar, packed
1/4 teaspoon vanilla
2 cups chocolate chips or chunks
- In a large bowl, combine flour, cornstarch, baking powder and salt.
- In the bowl of a stand mixer, cream together butter and sugars. Mix until well combined and creamy.
- Add eggs and vanilla; mix until incorporated.
- With the mixer on low, gradually add dry ingredients and mix until just combined. Do not overmix.
- Fold in chocolate chips or chunks. Portion into 4 to 6-ounce dough mounds, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough mounds. Bake 15-18 minutes, until cookies are light golden brown at the edges and the middles are barely cooked.