Nothing is better than coming home to a plate full of warm, soft, chewy chocolate chip cookies. The cornstarch in this recipe helps keep these cookies softer, longer in the off chance they make it through the night.
170 gm ¾ cup Mirage Margarine, room temperature
250 gm 1 cup Dark Brown Sugar
60 gm ¼ cup Granulated Sugar
1 1 Egg, large size
15 ml 1 tbsp Vanilla Extract
250 gm 2 cups All-Purpose Flour
15 gm 2 tsp Cornstarch
2 gm 1 tsp Baking Soda
2 gm ½ tsp Salt
250 gm 1 cup Bittersweet chocolate, cut into chunks or chips
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
- Add in both sugars, salt, the egg and vanilla extract. Mix on medium for 6 minutes, scraping the bowl down several times with a rubber spatula.
- In a separate bowl whisk together the all-purpose flour, cornstarch, baking soda and chocolate.
- Scrape down the margarine mixture with a spatula and add in all the contents from the flour bowl.
- Mix on low just until the dough is combined and even. Over mixing will make a tough cookie, so stop once the flour is no longer visible.
- Divide the dough into 12 large cookies or 24 mini-cookies, and shape into balls. Place them on a parchment lined baking sheet and lightly press down to keep the dough from rolling around.
- Place in the oven and bake for 8-12 minutes, or until the edges are golden and the center no longer looks wet. Be sure to rotate the tray after 6 minutes of baking.
- Transfer the cookies to a resting rack and allow them to cool before eating, as the chocolate can be extremely hot.
- This cookie dough can be portioned and frozen in freezer bags, allowing you to bake only as many cookies as you need. To enjoy fresh cookies anytime, pull them from the freezer at a later date and bake them as usual.