Chocolate Chip Cookies Pioneer Woman

Who doesn't love a good chocolate chip cookie? They are a classic treat that never goes out of style. Whether you like them crispy or chewy, laden with chocolate chips or just a few, there is a chocolate chip cookie recipe for everyone. Today, I am sharing two recipes that will knock your socks off - Pioneer Woman's Chocolate Chip Cookies and 9 Tips for Back-of-the-Bag Chocolate Chip Cookies by Bridget.

Pioneer Woman's Chocolate Chip Cookies

If you are looking for a chocolate chip cookie recipe that is a cut above the rest, Pioneer Woman's version is the way to go. Her cookies are thick and chewy, with the perfect balance of chocolate chips and cookie dough. What sets these cookies apart from others is the addition of cornstarch in the recipe, which gives them a soft and tender texture.

Here is the recipe:

2 sticks unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cornstarch
2 cups semisweet chocolate chips

Instructions:

Preheat oven to 375°F.
In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs, one at a time, then stir in the vanilla.
In a medium bowl, whisk together the flour, salt, baking soda, and cornstarch.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
Drop rounded spoonfuls of dough onto a greased baking sheet and bake for 12-15 minutes, until golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9 Tips for Back-of-the-Bag Chocolate Chip Cookies by Bridget

If you prefer a classic chocolate chip cookie recipe, then Bridget's 9 Tips for Back-of-the-Bag Chocolate Chip Cookies is the one for you. Her recipe uses simple, pantry staple ingredients and delivers a cookie that is crispy on the edges and chewy in the center, with pockets of melty chocolate chips throughout.

Here is the recipe:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Instructions:

Preheat oven to 375°F.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, white sugar, and brown sugar until fluffy.
Beat in the eggs, one at a time, then stir in the vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
Drop rounded spoonfuls of dough onto a greased baking sheet and bake for 10-12 minutes, until golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These two chocolate chip cookie recipes are winners in my book. Whether you prefer a soft and chewy cookie or a crispy on the edges, chewy in the center one - you can't go wrong with either of these. So why not put on your apron and get baking? Your taste buds will thank you.

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