I am going to be honest here, I am a cookie fanatic and these cookies are AMAZING!! A warm fluffy chocolate chip cookie with a cold glass of milk is pure heaven for this girl. I am getting over a little illness and needed some comfort food…AKA chocolate chip cookies. One of our local super markets has these cookies in their bakery called muffin top cookies that are basically a fluffy cake like cookie. I have been on a quest to figure out how to make something similar . I have searched the internet on how to make cookies fluffier and came up with several ideas. One of the more interesting things I found was adding cornstarch to the flour mixture. I read it would soften the protein in the flour and make a more tender cookie. This little trick plus extra baking powder seems to have worked beautifully. I took my basic chocolate chip cookie recipe and altered it a bit and the results were fluffy, soft and super yummy.
These cookies are easy to make but let me share a few tricks that I always do to have perfect cookies. I use parchment paper on every cookie I prepare, it makes cookies bake more evenly and they don’t burn on the bottom. Another trick is using a cookie scoop, they look like a small ice cream scoop and it will make your cookies all a uniform size and look like a pro made them. They come in different sizes and on this cookie I used a 1 1/2 tablespoon size and this is my favorite scoop. With this recipe you want to start by lining your cookie sheet with parchment paper and preheat the oven to 350. Next sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and set aside. In a separate bowl or stand up mixer cream together the room temperature butter, eggs and both sugars. Beat until smooth and fluffy. Add the flour mixture to the butter mixture a little at a time until it is completely incorporated. Last is the star of the show, fold in the chocolate chips.
Using a cookie scoop dispense the cookie dough on the parchment lined cookie sheet about 2 inches apart. Bake in a preheated oven for 9-11 minutes depending on your oven. The cookie should be slightly brown around the edges,and cool on a wire rack.