My "Go-To" Cookie Base for Thick, Chewy Cookies

I think it's well established that we make cookies a lot in the Mo'Betta house. I have tried many different recipes for homemade cookies, I've taken short cuts and made cookies from cake mix or cookie mixes, and a few months back I found a cookie base recipe that turns out great every time. It makes thick, chewy cookies and doesn't have to be chilled. However, if you chill the dough, the cookies are even thicker!

We made cookies for the teachers at Christmas....

I also learned the trick to making nice BIG cookies...

Yep, do the double stack for even bigger, thicker cookies!

We made cookies at Easter. I'm a sucker for the seasonal chocolate chips, can you tell?!

We made bite size, thick cookies for the girls' volleyball coach.

We also made cookies with M and M's! My son's favorite. That's the great thing about this dough...use whatever add ins you want.

We made 'supersized' cookies for Teacher Appreciation. My daughter actually made these...using an ice cream scoop to get nice big mounds of dough.

So, the recipe already! I'm now seriously craving cookies. Which is nothing new...

Thick, Chewy Cookies

2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt (decrease to 1/4 if using salted butter)
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup white (granulated) sugar
1 egg
1 tablespoon vanilla

1 1/2 cups add ins of choice (candy, chocolate chips, toffee bits, nuts, etc.)

• Preheat oven to 350 degrees if baking immediately.
• Whisk together flour, cornstarch, baking soda and salt in a small bowl. 
• In a mixing bowl, cream together butter, brown sugar and white sugar until fluffy (medium speed, 2-3 minutes). Scrape down the sides.
• Add egg and vanilla to mixing bowl, mix until incorporated. 
• With mixer on low, add in flour mixture until dough forms. Scrape sides as necessary.
• Stir in 1 1/2 cups of desired add ins. 
• At this point, you can cover and refrigerate the dough for a couple of hours or overnight - make sure it's covered well or the dough will begin to dry out. You can also roll the cookies into balls and freeze to make at a later date. 
• Scoop out dough and place on lined cookie sheet - about a tablespoon for small cookies; "double stacked" tablespoon for larger, thicker cookies; 3 tablespoons or more for large cookies. Just make sure to leave space for them to spread and adjust baking time. Small cookies only need around 8 minutes. You want them to look a little underdone (shiny) in the middle, as they will continue to cook a bit once removed from the oven. 

Recipe Source: Sally's Baking Addiction, Cookie and Cups

Now, since National Chocolate Chip Cookie Day is May 15th, I highly recommend making some cookies! If you don't want to make them from scratch, check out this giveaway!

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