Recipe Brought to Your Kitchen By: Rachel Alvarado
Below, you'll find the chocolate chip cookie recipe I have PERFECTED within the last six months. If you follow a gluten-free diet, this recipe still works great. I recommend Bob's Red Mill 1-to-1 Baking Flour! Additionally, you can fold in any chocolate or nut you'd like - these are just my personal favorites.
2 cups - all purpose flour
1 teaspoon - baking powder
1 and 1/2 teaspoons - cornstarch
3/4 teaspoon - salt
3/4 cup - unsalted butter
3/4 cup - light brown sugar
1/2 cup - granulated sugar
1 large egg
1 large egg yolk
2 teaspoons - vanilla extract
1/2 cup - bittersweet chocolate chips
1/2 cup - mini marshmallows
1/4 cup - chopped pecans
In a large bowl, mix together the flour, baking powder, corn starch, and salt. Set aside.
Melt the butter in a medium bowl and add the vanilla, granulated sugar, and brown sugar. Whisk until there are no lumps. Then, whisk in the egg followed by the egg yolk.
Pour the wet ingredients into the dry ingredients. Mix with a rubber spoon until combined.
Fold in bittersweet chocolate chips, mini marshmallows, and chopped pecans.
Chill the dough for at least an hour. You can chill this dough for up to three days.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Remove the dough from the fridge and allow it to soften at room temperature for 10 minutes.
Roll a 1/4 cup of dough into balls. Tear the balls in half and stick them back together. Place each cookie an inch apart from the next on the baking sheet.
Bake the cookies for 12 - 13 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them.
Enjoy! You are able to store these cookies for a week at room temperature.
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Edited By: Rachel Alvarado