And the storms are officially here! Must be spring! The thunder is rolling through loudly as I’m writing. Hopefully the kids will sleep soundly through it tonight. Last night there were a few points that it got SO loud that I thought for sure everyone would be up crying. I was awake most of the night listening to it and just waiting for someone to get startled and need me. That mom reflex, I guess. Whoever said that I’d sleep after the baby phase was over was full of shit. I haven’t slept through the night in 5 years. No exaggeration. You just get used to it, I guess.
Today was rainy most of the day, so we made blanket forts, watched movies, rearranged the living room and, of course- baked. Baking is my go to with rainy days. There’s something about a warm cookie or a crusty loaf of bread that really cuts through the dreariness of the storm.
Today required chocolate chip cookies.
I’ll be the first to admit- I used to be a TERRIBLE baker. Just awful. Everything was inedible and tasted like flour all through my teen years. Then in college, something clicked. I remember that hubby (who was just boyfriend at the time) had just started a new job- his adult job after graduating. It was his birthday and he wanted to bring in a treat. My mom was an excellent baker, and her specialty was cheesecake. So I was determined to nail it. I was so nervous that they would fail like everything else that I sat in front of the stove the ENTIRE TIME they baked. Just waiting for a crack or collapse, something catastrophic to bring me to tears. It never happened. For the first time in my life, they turned out PERFECTLY. He brought them to work and they were the talk of the office. Good thing, too. Hubby is still with that job today!
Anyways, chocolate chip cookies were my first and most reliable failure. It took me a lot of years to make an edible batch, and even more to perfect it. I think I’ve done that with this recipe.
Look at those. Can’t you taste them? So freaking good. I’m not much of a sweets girl, but these…heaven. They’re sweet but not overwhelmingly so, perfectly soft, vanilla and chocolate heaven. I have a thing for soft cookies. I know there’s much debate over this, and there is definitely a place for chewy or crunchy cookies in their own right. But today was a soft, melt-in-your-mouth, comfort cookie day.
I’ve been tinkering with this recipe for a while. It’s really been a hit and miss process. I’m sure some people are more skilled and technical with their baking. I just pulled what I liked from various recipes and tried it until it worked. Did I fail at times? Of course. But these bad boys were worth the trial and error. This recipe makes 4 dozen cookies; 2 dozen is never enough to share! And you’ll want to share these. This recipe could easily cut in half though if you’re greedy and not into that sort of thing.
You know you want to make them.
How could you possibly resist?
My Favorite Soft Chocolate Chip Cookie
1 cup (2 sticks) salted butter, room temperature
1/2 cup sour cream
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
4 cups all-purpose flour
1 Tablespoon + 2 teaspoons pure vanilla extract
1 Tablespoon +1 teaspoon cornstarch
2 teaspoons baking soda
1 bag semi sweet chocolate chips
Using a stand mixer with a paddle attachment (or a hand mixer) cream together butter and sour cream on medium speed until perfectly smooth. Add sugars, continuing to mix until light and fluffy. Turn to low and mix in eggs, one at a time, plus vanilla. Scrape down the sides of the bowl.
In a separate bowl, combine flour, cornstarch and baking soda until well blended. Slowly add dry ingredients to the wet ingredients until fully incorporated. Stir in chocolate chips by hand, being sure to scrape down the sides of the bowl in case any additional flour remains unmixed. Cover dough and refrigerate for 40 minutes.
Preheat oven to 350 degrees. Scoop cookies using a cookie scoop or a rounded tablespoon, rounding in hand and placing on cookie sheet lined with parchment paper. Flatten cookie slightly with hand. Bake cookies at 350 degrees for 8-10 minutes (9 was my sweet spot). Cookies will still appear soft and just slightly browned on edges. Let sit on tray for 4 -5 minutes before transferring to a cooling rack.
Makes approximately 4 dozen cookies