Tag: Recipes

Chewy Chocolate Chip Cookies Recipe

Do you know how to make chocolate chip cookies with chewy centers? It’s surprisingly easy, just use cornstarch! If you prefer crispy/crunchy cookies, eliminate the cornstarch and replace the baking soda with baking powder. I promise you, you’ll love the chewy centers of these Chocolate Chip Cookies! This recipe for chocolate chip cookies will produce about 24 cookies total.

Chewy Chocolate Chip Cookies Recipe
Recipe type: Dessert
Serves: 36
  • ¾ cups of unsalted butter, softened
  • ¾ cups of brown sugar
  • ¼ cups of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 2 cups of all purpose flour
  • 2 teaspoons of cornstarch
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees F.2. Cream together butter and sugars until fluffy and light in color with the paddle attachment of your kitchen stand mixer - then blend in the egg and vanilla.3. Mix in cornstarch, baking soda, flour and salt. Stir in chocolate chunks.4. Drop dough onto a prepared baking sheet using a table spoon or cookie scoop. Bake for 8-10 minutes, until the edges are just golden brown. (The tops will not brown, but do NOT cook longer than ten minutes.)5. Remove from oven, place baking sheet on a wire rack for five minutes to cool. Remove cookies from baking sheet and let cool completely. Once cooled completely, stuff your face!
  2. Yields approx. 36 cookies

Dough, Pizza Dough

Pizza Dough Recipe

Pizza Dough Recipe
  • 3 cups flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¼ teaspoon (2 pinches) kosher salt
  • 1⅓ cups warm water
  • Cornmeal
  1. In the bowl of your stand mixer, combine all of your ingredients. Leave out just a little bit of the water.
  2. Using the dough hook from your mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
  3. Attach the dough hook to your mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and flour-y, add a small amount of water.
  4. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
  5. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set on a floured surface and dab with a little bit of olive oil to keep them moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
  6. To stretch the dough, pick up the risen dough and gently shape into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  7. Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!
Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.
Thank you A Couple Cooks for this recipe.