4⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon coarse sea salt
2 sticks salted butter, softened
½ cup shortening
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1bag of mini semi-sweet chocolate chips
INSTRUCTIONS
- In a large bowl mix together flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream butter, shortening, and sugars until light and fluffy. Add eggs and vanilla and stir to combine.
- Add your dry ingredients to the wet ones and stir just until everything is combined. Do not over mix. Add in mini chocolate chips.
- Using a ¼ cup measuring cup, scoop dough into rounded discs and place on a plate small enough to fit into your freezer. Freeze for at least 2 hours or up to 3 months.
- If you’re not going to use the dough right away, transfer the frozen dough to a freezer bag to keep them fresh.
- Preheat the oven to 350ºF.
- Place frozen dough directly on to a greased cookie sheet.
- Bake for about 15 minutes or until you see golden brown spots form on top.
From whence it came: Pinterest comes through for us again! This recipe was pinned by Sarah Capriolo on her website Simple and Sweets. Sarah, you are my new BFF for creating and sharing this recipe. Cornstarch = genius!
Why it's blogable: The texture of these cookies is perfect. They are BIG and TALL! For some reason this recipe caught my eye as I was perusing Pinterest. When I read the ingredients and instructions I had a feeling it would be a winner. And let me tell you, I was right! These cookies are fabulous! I've never added cornstarch to cookies but believe me when I tell you, it works. I followed Sarah's instructions almost exactly. (You can read them here.) The only thing I did differently was use regular size chocolate chips. I'm sure the minis are super good, too. I just didn't have any on hand.
I can't urge you strongly enough to try this recipe! And when you do, let me know what you think!
Hope you enjoy stirring it up!
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