Always, Katie: Katie's Famous Chocolate Chip Cookies

Thursday, March 8, 2018

Katie's Famous Chocolate Chip Cookies

I know that everybody's (or their mom's) chocolate chip cookie recipe is the best... but mine really is ;-)

I love a slightly puffy cookie with lots and lots of chips, so I combined and tweaked recipes I found online and on chocolate chip packages and finally came up with a winner. These cookies have a bit of a cult following in my area, and I love to make them to go with new mom meals, or for other folks who need a pick-me-up. They whip up quickly and easily, with a minimum of dishes, and are a real crowd-pleaser. 

They're great anytime, but if you can deliver or eat them still warm and gooey from the oven, you will NOT regret it! 


3/4 C margarine, soft. (I know everyone calls for butter, but let's be real. I use margarine because it's cheap. If you're a butter person, give it a whirl, but the recipe was developed with margarine.)
3/4 C brown sugar
1/4 C sugar
1 egg
2 tsp vanilla extract
2 C all-purpose flour
2 tsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 C chocolate chips (I like semi-sweet, or a combo of semi-sweet and milk)


Preheat oven to 350F. Line baking sheets with foil. (I'm a lazy baker, and crumbling up and discarding foil is so much easier than washing baking sheets, haha!)

Cream margarine and both sugars together, in the bowl of a stand mixer, until light and fluffy. Add egg and vanilla and mix. (Quick note - I like to remove the chalaza from my egg before I add it to baked goods. Yeah, they're safe and edible, but chomping into that by surprise can ruin a perfectly good cookie or brownie real fast!)

Add flour, cornstarch, baking soda, baking powder, and salt, and mix until the dough is smooth. Scrape down the sides if you need to in order to get everything incorporated. Gradually add the chips. It's a lot of chips for the amount of dough, so your mixer may struggle if you add them all at once. :-) But the more, the merrier, right?!

I use one of these nifty scoops to drop globs of dough onto the foil - roughly a tablespoon. Bake for 8-10 minutes. The tops will stay pale, but the edges should be starting to get golden. (See photo below.)

I usually get 2-3 dozen cookies per batch, but I am the WORST at consistent batch sizes, so your mileage will vary ;-) 

Enjoy!! If you make these and happen to Instagram them, tag me (@always_katie) and let me know how you like them!

1 comment :

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