Kris Kringle's Chocolate Chip Cookies
Everyone knows that Santa loves milk and cookies. Especially soft chocolate chip cookies! This recipe delivers some of the best chocolate chip cookies (my personal opinion). When you leave a few out for Santa this year, don’t be surprised when he takes the whole plate and leaves a note requesting more!
This recipe does call for two types of flour. If you do not have cake flour, do not fear. It’s super simple to make. To make cake flour use this mixture: 1 cup All Purpose Four - 2 Tablespoons All Purpose Flour + 2 Tablespoons cornstarch = 1 cup cake flour (Sift together at least 3 times)
These cookies are also cooked at a very high temp, which produces the buttery crisp on the outside and the soft gooey inside. Each elevation produces different cooking times. Watch your cookies closely so not to over cook.
Ingredients
1 cup Cold Butter (dice into small cubes)
1 cup Brown Sugar
1/2 cup + 2 Tablespoons Sugar
2 large Eggs
1 1/2 teaspoons Vanilla Extract
1 1/2 cups Cake Flour
1 1/2 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Guittard Milk Chocolate Chips (any chips work… these just taste better to me. Mrs. Claus likes semi-sweet chips)
Instructions
Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping down the sides of the bowl often.
Add eggs and vanilla and mix for 1 minute longer.
Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt just until mixed. Fold in milk chocolate chips.
Use an Ice Cream scoop for uniform cookies. Place on parchment paper lined baking sheet. Note: Light colored baking sheets work best. Dark colored baking sheets hold too much heat and can burn the bottoms of the cookies.
Bake for 9-12 minutes, watching carefully. Let sit for at least 10 minutes to allow the center of the cookie to set up. My go to cook time is exactly 10 minutes. Not a second more or less!