Puffy Chocolate Chip Cookies

  Its the holiday season and my kitchen aide is getting used like crazy. I made another batch of the best peanut butter cookies for our holiday lunch in for church on Sunday  I decided to make the dough ahead of time and bake off some cookies for us and save the rest to bake off after returning from a children's camp (my mom & I are volunteering for Love for Kids) Saturday afternoon.That way I wouldn't be rushing to make all of the cookies after waking up early and being around thousands of excited kids and then doing some last minute church stuff.

Old picture, flatter cookies. 

I also decided that it would be a good idea to make a simple cookie. Like chocolate chip, just in case some people at church didn't like peanut butter or had allergies.

 It doesn't matter that my pb cookie recipe makes about 4 dozen cookies and the chocolate chip cookie recipe I found yields 2 1/2-3 dozen, because some of those cookies will stay at home,some can go to the kids camp tomorrow, and these rest will be for Sunday. 

Plus I don't think ever recall having leftover desserts at a church function.

Ever.

So the more the merrier.

updated pictures 1/10/13

I found the cookie recipe here.

These cookies are so easy to make, have a nice rise and a little crunch (but aren't totally crunchy like these chocolate chip cookies), and are packed with chocolate chips.

YUM!

This has become my go-to cookie recipe when I am asked to make a dessert for an event or party.

 Chocolate Chip Cookies

Adapted from: Apple A Day

yields: 2 1/2-3 dozen

3/4 cup butter, softened 

3/4 cup brown sugar 

1/4 cup granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 cup all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 1/4 cup bittersweet chocolate chips

1.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

2.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
3. Chill the dough for at least 30 minutes before baking. This helps create a puffier cookie. 

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake at 350F for 8-10 minutes, until barely golden brown around the edges. These cookies don't get much color so do NOT bake longer than 10 minutes; they will be done.

5.  Let cool on the baking sheet for 3 minutes before transferring to a cooling rack to cool completely.