The SECRET Ingredient for Baking CHEWY Chocolate Chip Cookies

It's hard to believe I know, but the secret ingredient for soft, delicious chocolate chip cookies is cornstarch! Yep, that's it.. the good old white stuff that you probably use more to thicken sauces and gravies than to keep your cookies soft. But it works like a charm. Since I started using this recipe, I haven't had a single brittle, crispy cookie. Just soft, ooey, gooey goodness! Here's the recipe and the baking directions. As you will see, there is a secret in the baking and cooling process as well.

This is a very well-loved recipe at my house. I get asked all the time to bake these cookies. They are the perfect dessert for family get-togethers, special occassions, picnics or even to throw in the kids (and my husband's) lunch box! Here's the recipe.

3/4 cup margarine or softened unsalted butter
1 cup golden brown sugar
1/4 sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt (only if you're using butter)
LOTS of semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream margarine and sugars until creamy. Add egg and vanilla and blend. Stir in flour, cornstarch, baking soda and salt (only if you are using butter). Add lots of yummy chocolate chips and stir them in!

Drop by tablespoon onto a greased baking sheet. If you want thick cookies, leave the dough mounded. If you prefer flatter cookies, press the dough gently into a disc.

Bake for 8-10 minutes. It is really important to bake the cookies until the edges are JUST turning brown. If you wait until the cookies are completely brown, they will be crispy!

There is another important step to achieving the ultimate soft, chewy cookie. Once the cookies are removed from the oven, let them cool slightly and then remove them from the baking sheet. If they are left on the baking sheet to cool completely, they continue to cook and will become brittle. It is ideal to let them cool on a wire rack.

Want to change this recipe up a little bit for a fantastic summer treat? Try the recipe below for a scrumptious Chocolate Chip Cookie Ice Cream Cake!!

This a great treat when the summer heat is stifling! This recipe combines two of everyone's favourite things - cookies and ice cream. You can't go wrong when you sandwich ice cream between two layers of homemade chocolate chip cookies. Here's how to do it:

3/4 cup margarine or unsalted butter
1/2 cup brown sugar
1/4 cup + 3 Tbsp. sugar
2 Tbsp. corn syrup
1 large egg
1 egg yolk
2 Tsp. vanilla extract
1 1/2 cups all purpose flour
2 Tbsp. cornstarch
1 Tsp. baking soda
1 Tsp. salt (if you are using butter)
LOTS of semi-sweet chocolate chips
1 Carton of your favourite Ice Cream - I use vanilla, but any flavour would work well.

Preheat oven to 325 and grease two 9-inch cake pans. Cream margarine (or butter), sugars and corn syrup until creamy. Add egg, egg yolk and vanilla and blend. In a seperate bowl, combine flour, cornstarch, baking soda and salt(if using butter). Add flour mixture to butter mixture and stir until dough comes together. Stir in chocolate chips. Divide dough into two cake pans and bake 20-25 minutes until cookies turn a light brown. Allow to cool completely.

To assemble ice cream cake:

If you have a springform pan, you can use it to assemble the cake for freezing. Line it with plastic wrap with enough of an overhang to wrap the cake after it is assembled.

Remove ice cream from freezer and allow to soften at room temperature for 5-10 minutes. Remove one 9-inch cookie from pan and place it, nice side down, inside the lined springform pan. Spread softened ice cream (you may only need 1/2 the carton or so - use your own judgement) on top of cookie layer. Place 2nd cookie layer on top of ice cream and wrap with plastic wrap. Freeze until ready to serve.

For an added touch, I rolled the cake in miniature chocolate chips before I served it! This dessert was so yummy, I am making it again for my son's upcoming birthday!