One of my favorite treats for every guest that Stays on the Vineyard is warm chocolate chip cookies.
I bake these cookies fresh for every guest upon their arrival, ensuring they are soft, fluffy, and have a slightly crunchy exterior with a gooey inside. My recipe is simple and for the first time I am sharing it with all of you.
You won’t find softer and fluffier Chocolate Chip Cookies anywhere else. This recipe is sure to put a smile on your face.
Melanie
Cheers from the Greers
Suite Chocolate Chip Cookies
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 farm fresh egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
Directions:
- Preheat oven to 350 degrees F. **I bake these in the air fryer. Lowest rack. 320 degrees for 10 minutes, no preheating necessary
- To prepare the dough, use a stand mixer with a paddle attachment. Cream the butter and sugars together until they become light and fluffy. Then, add the egg and vanilla and blend them in thoroughly.
- Combine flour, cornstarch, baking soda, and salt.
- Stir in chocolate chunks.
- To prepare the cookies, simply use a regular-sized cookie scoop or tablespoon to drop the dough onto a baking sheet that has been prepared in advance. Bake the cookies for approximately 8-10 minutes, until the edges are just lightly golden brown. It’s important not to overcook the cookies beyond the ten-minute mark, even if the tops don’t turn brown. For consistency, each cookie should be measured to weigh exactly 1 oz.
- Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely.
Yield: 3 dozen cookies