Impeccable, "One-bowl" Chocolate Chip Cookies

         I should be sleeping. I worked last night and work tonight and, for whatever reason, am up at what would be 2:30am for a normal working person, writing about cookies. Naturally. I took these to work last night, a second try with them as the first batch left a tiny something to be desired. My standing favorite recipe includes a bit of milk, so I thought I'd see what, if any, difference that might make to these. Who knows if this is the deal-breaker or not, but just a tablespoon added to this recipe seemed to moisten the batch up noticeably! And with a sprinkle more salt, they earned themselves a blog post. These are impeccably tasty and super easy, to boot: one bowl and a few spins of a mixer and they're ready to bake. I added dark chocolate M&M's to this batch out of a desperate need to get them out of my reach in the cabinet, but you can stick with chocolate chips alone if you prefer. I do realize it's upwards of 100 degrees outside, but I promise these are absolutely worth a few more seconds of heat. Or, at least, worth adding to your list to try in a couple months. Let me know what you think!

Okay, now back to bed. Hopefully.

Impeccable, "One-Bowl" Chocolate Chip Cookies

yields 2 dozen or so

modified from Anna Olson

ingredients: 

3/4 cup unsalted butter, room temp.

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 egg, room temp.

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons corn starch

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 tablespoon milk

1 cup semi-sweet chocolate chips/M&Ms

directions:

1. Preheat oven to 350F. Cream butter and sugars with blender until well incorporated. 

2. Add egg and vanilla and mix until combined.

3. Add flour, corn starch, baking soda, salt, mixing minimally with mixer to combine, then scraping the sides and bottom of bowl with spatula to stir in remaining dry bits, adding milk with a few stirs, and then chocolate chips at the end. 

4. Bake on parchment paper-lined cookie sheet for 7-9 minutes (8 in my oven), or until the edges are barely, almost indistinguishably light brown (this is key! they won't look done!). Remove and let cool on sheet for 5 minutes, then on rack completely. Enjoy!