Classic Chocolate Chips Cookies

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I have always love to watch Anna Olson's baking show on Asian Food Channel (AFC). However, on AFC website, it's not easy to look for her recipes episode by episode. The better site is through Food Network, which are categorised accordingly. What I tried today was her Classic Chocolate Chips Cookies. It was really easy to make, without even having to use the mixer. I am always fazed by how she just used wooden spoon or whisk to do the creaming and whisking. Her cookies turned out to be very evenly round, whereas mine is truly a homemade version! Heehee...

Recipe for Classic Chocolate Chips Cookies, adapted from Anna Olson's Drop Cookies Series.
Makes approximately 53 one inch cookies

Ingredients:
1/2 cup (113g) Liv unsalted butter, at room temperature
5/8 cup packed Brown sugar
1 large Egg, at room temperature
1 tsp Vanilla extract
1 1/4 cups Plain flour
1 tbsp Cornstarch
1/2 tsp Baking soda
1/2 tsp Fine rock salt
1 1/2 cups Chocolate chips

Method:

1. Cream the butter with the brown sugar using a hand whisk until light. Beat in the egg and the vanilla.

2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. 
3. Add this to the butter mixture and stir until blended. Stir in the chocolate chips.

4. Using a teaspoon, scoop spoonfuls of dough, shape them into a ball (I wasn't able to get balls) and place onto a parchment lined baking tray. 
5. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. (I left it in the chiller overnight).

6. Preheat the oven to 170C. 
7. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 1 inch between the cookies. 
8. Bake for 15 minutes, until browned. Cool the cookies on the baking tray.
9. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.


"This chocolate chip cookie dough has 2 secrets to success. The first is the addition of cornstarch, which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies before baking – this ensures they all bake to the same size and don’t spread too much while baking."-Anna.
This recipe is a keeper. My children simply loves them!