ULTIMATE CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies is probably the most famous cookies out there.  Why? it's just so good! There are so many recipes out  there and to be honest I remember trying at least 2x in the past and the outcome? Flat and dry chocolate chip cookies. Upon reading recipes online and a few tips from family and friends, I was able to create this recipe.
This cookie dough was adopted from Hershey's but I tweaked it a little bit and made my own version. So, what did I change?

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I added cornstarch to the recipe. I have read and also supported by my niece Jayleen who has tried many chocolate cookie recipes before, that adding cornstarch adds volume and makes the cookies more chewy.  She's right! And you know what's the other trick to make the cookies have extra volume?  Refrigerating the cookies before baking. Yes, this is proven as I have made Crinkles before. Overnight is better but freezing for 1 hour if you do not want to wait overnight or in a hurry work wonders as well! 
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My version also has added Semi-Sweet Baking Bar (56% cacao) instead of just the chocolate chips which gives the cookies more chocolate and fudgy flavor. The original recipe calls for 2 cups of chocolate chips but I cut down on that as I do not want my cookies to be overly sweet. 
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You may have noticed that my photos of my final products here have two different results. It is because I wanted to show you the difference between baking right after mixing the dough and refrigerating /freezing first. The light colored and thin cookies were baked right away, while the darker and thick ones (photo below)were placed in the freezer for 1 hour before baking.  
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Why is it important to refrigerate the dough before baking? 
1. TEXTURE - resting the dough in the fridge gives your dough ample time to saturate the wet ingredients to dry. It also improves the color and makes the dough bake and brown evenly. The cookies are also more chewy when rested. 
2. FLAVOR -  resting the dough will achieve a richer and fudgy/chocolatey flavor.
3. LESS SPREADING - resting the dough will avoid flat cookies. If not refrigerated, the butter will melt too early causing the dough to spread too much while baking.
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I have more recipe notes below and make sure to comment if you have tried this recipe or if you have any questions. Have fun baking and cooking! See you around :)
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ULTIMATE CHOCOLATE CHIP COOKIES RECIPE

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cups sweet chocolate chips
• 3/4 cup baking chocolate bar, chopped

This one was baked immediately after mixing.

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Procedure:

• Preheat oven to 375F / 190C.
• In a medium bowl, stir together flour cocoa powder, cornstarch, baking soda and salt. Set aside.
• In a large bowl, beat butter until creamy. Add granulated sugar, brown sugar and vanilla. Continue beating until light and creamy.
• Add eggs, one at time, beating well after each addition. 
• Gradually add the flour mixture, beating well. 
• Stir-in chocolate chips and chopped chocolate bar.
• Scoop about 2 tablespoons cookie dough and drop onto ungreased cookie sheet. You can also line the cookie sheet with parchment paper or silicone baking mat. Add more chocolate chips on top and press lightly against the dough.

Note: You can bake it right after or chill overnight or freeze for  about 1 hours.

• Bake 8-10 minutes or until set. Cool slightly then remove from cookie sheet to wire rack. Cool completely. 
• Makes about 2 dozen cookies.
• Enjoy! 

RECIPE NOTES

• If you ask me personally which method I prefer, for me it doesn't matter. Either way is achieves a great chocolate cookies. If you have time, it doesn't hurt to refrigerate or freeze them.
• I notice that about 8 minutes is already enough to make the first batch which is the one that was baked right after mixing. The refrigerated one needs more time in the oven which is about 10 minutes. 
• Parchment paper is a good choice for easy cleaning of the cookie sheet, but having a cookie silicone baking mat is just perfect. I highly suggest to get one.  
• For the baking chocolate bar, you can omit and replace with chocolate chips. I highly recomment to get the baking chocolate bar with 50% cacao or higher. 

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