Freshly baked chocolate chip cookies bring me back to my childhood. The aroma of the chocolate and sugar that fills the house when they’re in the oven, dunking the warm cookies in a cold glass of milk, biting into the crisp outer layer to find chewy decadence on the inside. In that moment, it felt like time had stopped and there was no care in the world. I was in pure bliss.
Now, I continue to bake those same cookies but I add a twist to a traditional recipe to give a little brightness in flavour in each bite. My secret ingredient: orange zest. We all know orange and chocolate tango well together, so I thought, why not incorporate the long-lost lovers in a cookie! It’s a very subtle taste, but it complements the taste of the already delicious cookies.
These cookies are so delicious and are gone as quickly as they are to make, so I usually double the batch to ensure that there’s enough for the crowd. I like to take them out just before they’re fully baked so that they stay nice and chewy on the inside.
That’s how homemade cookies are meant to be, soft and chewy. With a scoop of vanilla ice cream in between two, you now have an ice cream sandwich! You won’t be able to eat just one, trust me.
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 egg
- 1 1/2 cup flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cups chocolate chips
- Preheat oven to 350 degrees.
- Cream butter, brown sugar and sugar together with a stand mixer until well incorporated. Add egg and vanilla and mix in.
- In a separate bowl, stir flour, cornstarch, baking soda and salt together. Add to the liquid mixture. Pour in chocolate chips.
- Using a mini ice cream scooper, form balls and place on a baking sheet. Press down on them to flatten them to about half an inch. Bake for 10-12 minutes, until edges are golden brown. Let cookies cool completely. Enjoy!