Fluffiest, Chewiest Best Chocolate Chip Cookies EVER

So I know that Friday is supposed to be all about my Friday Links posts, but I had a few extra entries this week that I wanted to share.  Hopefully you don't mind :)

Do you think my title is convincing enough?  I tried.  But seriously, these are some of the best cookies you will ever eat.  I know lots of people claim to have great chocolate chip cookies, but these really do take the cake (or the cookie).   They are chewy, moist, and fluffy.  I use the word fluffy a lot when describing foods I love.  I think that might be because if a food is fluffy it means there is more of it.  And that, my friends, is always a good thing.

I originally saw these on Pinterest and hopped on over to Kelsey's Apple a Day blog to see what these rounds of sugar were all about.  They had received rave reviews, so I decided to take a go at them.

Oh dear were they fabulous!  It took a while to figure out exactly how to bake these things in order for them to come out just right, but once I got that part down the rest was smooth sailing.

One key difference in these cookies is the addition of cornstarch.  I did some research, and apparently it's the cornstarch that gives the cookies their fluffy, chewy texture.  And that's all good in my book!

A nice big glass of milk makes

any baked good taste better

Dunk...

Delish

Fluffiest, Chewiest Chocolate Chip Cookies Ever.  Ever.  courtesy of Kelsey's Apple a Day
3/4 C butter, softened
3/4 C brown sugar
1/4 C white sugar
1 egg
2 tsp vanilla
2 C all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 C bittersweet chocolate chips

Preheat oven to 350 degrees.  In bowl of a stand mixer fitted with paddle attachment cream butter and sugars together until light and fluffy (2-3 minutes usually).   Add egg and vanilla and blend.

Mix in flour, cornstarch, baking soda and salt.  Gently fold in chocolate chips.

Use a standard size cookie scoop to distribute dough onto prepared pan.  Bake 8-10 minutes, or just until the edges of the cookie begin to turn a light golden brown.

*DO NOT, I repeat, do not overbake!  You will think that they are not done yet, but they will set up very nicely once you let them rest after their baking session.  If you bake them for longer than 10 minutes for any reason they will not be chewy or soft.

Did I mention that you shouldn't bake them for longer than 10 minutes (or probably 8)?  Okay, good.

Scoops of love

*This is where I deviate from the original recipe.  Kelsey's says to use a standard sized cookie scoop to place small mounds of dough on a baking pan, but that didn't work out too well for me.  The cornstarch (while it keeps the cookies fluffy), also kept mine from spreading AT ALL.  So I was left with big, round heaped over cookies.

So I tried again thinking I had made the scoops too big.  Nope, same problem.  Frustrated, I patted these down with a spoon with 2 minutes to bake, but still to hardly any avail.

My last batch turned out just how I wanted.  Instead of scooping the dough, I formed "patties" just like you would with a hamburger.  I pulled together a ball of dough, flattened it to the exact thickness that I wanted in the cookie, and then smoothed around the edges.

I was also able to place my cookies fairly close together since they didn't spread.

My 3 batches from left to right...large and domed, squished down at the end,

and then just right.

Some reviewer's on Kelsey's site said that the scooping method worked great for them, and others even said that theirs fell flat.  But that wasn't the case with me, and the patty method was my answer to prayers.  I would suggest putting in a very small batch of maybe 2 cookies to see how yours turn out before selecting your method of prepping these wonderful guys.

mmmmm

Enjoy!