A new chocolate chip cookie recipe (2024)

I've made chocolate chip cookies, on average, once a week for about 15 years. My previous chocolate chip cookie posting is my favorite recipe and the one that took me years to perfect. From reading other blogs, I see other folks are just as obsessed about finding the perfect recipe as I am. Every time I come across your chocolate chip cookie stories and recipes, I read them and am then excited to try a whole new recipe. That is what happened here. This recipe is from the blog: conversationswithacupcake.blogspot.com. It caught my eye for some reason. I mean, most all chocolate chip cookie recipes are somewhat the same but this one had one unique ingredient - cornstarch. Hmmm...that sounds interesting. It's supposed to be a copycat recipe of Levain cookies but I cannot give my opinion on that because I have never had the opportunity to enjoy a Levain cookie. I went to NYC just last week and that is a bakery that I didn't get a chance to visit. Darn. But anyway, these cookies are delicious and somewhat cakey. It seems that many of you do not care for cakey cookies but I happen to like that texture. I thought for sure that these cookies would bake up flat because the cookie dough was not very firm. In fact, the dough was so thin that I added an extra 1/2 cup flour to it. Besides that change, the only other change I made was to substitute part of the brown sugar with granulated sugar. I like the combination of both. The recipe calls for 1 1/2 cups brown sugar but I put 1 1/4 brown sugar & 1/4 granulated sugar. Besides those changes, I followed this recipe. Oh, another thing that's unique about this recipe is that it calls for a full tablespoon of baking powder. That seemed like a lot to me but I added it. They are baked at a temperature of 390 degrees (my oven bakes hot so I set my temperature at 375). I usually bake my cookies really low, like 310 degree. I would definitely make these cookies again but I'm still a fan of my original recipe. These cookies kind of remind me of the chocolate chip cookies that have the added instant vanilla pudding in the dough. I have a post of those also. These are definitely delicious but they have no crunch factor - not even on the edges. Maybe if I had baked them longer they might be a bit crunchy but I always remove my cookies when they are slightly underdone. Because these cookies are done fairly quickly in the oven, the chips stay intact and do not get very melty but I guess all cookies cool, so all chips get firm again anyway. If you have tried this recipe, let me know what you thought.

It seems every time I step into the kitchen I always have one of the boys wanting to "help" me.
I always say yes but I'm sure you can guess that it really slows the process down.
I make a point of letting them know how much I appreciate their skills. They usually get bored really quick anyway and then it's back to playing.

Call me Le Vain Copy Cat Cookies

from conversationswithacupcake. blogspot.com

1 c. butter

1 1/2 c. brown sugar

2 eggs

Cream all above ingredients until fluff-a-licious.

Top with:

2 1/2 c. flour

1 Tbsp. baking powder

1 tsp. baking soda

pinch of salt

1 1/2 tsp. vanilla

**SECRET INGREDIENT***

1 Tbsp. Cornstarch

Mix all ingredients with an electric beater until incorporated and a thick, creamy dough is created. Then mix in:

2 cups of {nearly} crushed walnuts

3 cups of {good quality, small} semi-sweet chocolate chips

Beat again with electric mixer. Pour onto countertop and knead dough to completely mix dough (this tip comes from the Levain gals themselves.)

Gently pull lemon-sized hunks of dough. Keep the dough loose and air. Place mounds on cookie sheets.

Bake 390 degrees (read: just above 375, not quite 400)for 10-12 minutes, or until the tips of the cookies have turned light brown.

Remove from cookie sheet. Cool for just a moment.