You say it’s National Chocolate Chip Cookie Day?! My plan was to post these cookies before I even found out about the holiday. Let’s call it foodies’ intuition…
After last Monday’s optimism, the week turned out unexpectedly overcast and rainy off-and-on. So when last Tuesday’s “homemade dinner” date night with Boyfriend came around, the menu included something ooey-gooey-carby that I’d like to call Old Bay shrimp macaroni and cheese. HOLY MOLEY. The dish lived up to my expectations and imagination–and I’d gladly make this every week, if only there was an automated shrimp de-veining tool on the market. That task is way too tedious!
For dessert (how could we possibly have room for dessert?!), I baked a few of these chewy cornmeal chocolate chip cookies from some reserved dough in my freezer.
Yes, chewy chocolate chip cookies with cornmeal.
I’m going to let you in on a little personal aspiration of mine: I want to bake cookies using only local ingredients. And maybe/probably do it professionally? My dream is much bigger than local cookies (true calling = breakfast), but I figured I should start small. Small, like adding local cornmeal to an all-American cookie.
It happened…and they’re good, like really good. The (local) butter, 2 types of chocolate, and a killer cookie recipe base also helped. The cornmeal doesn’t affect the flavor; but man, does it add some t-e-x-t-u-r-e. It’s a fun contrast to the the melt-y and smooth chocolate, and it actually seemed to subtly tone-down the overall cookie sweetness.
Do yourself a favor, and freeze half a dozen dough balls for later like I did. That way you can have these amazing cookies–freshly baked–whenever you want without dirtying a single bowl! (It’s also perfect for when your significant other decides he wants dessert at 10:30PM and the kitchen’s still a mess from dinner…too typical.)
I think these cookies are best the day after baking them. It allows the cornmeal to soften up a bit more. That being said, they are still wonderful fresh out of the oven…super soft, chewy, melty. Although, are you really surprised? A chocolate chip cookie is always a winner, hence: National Chocolate Chip Cookie Day.
Bake, dunk, eat, and be merry!
1 1/2 cup bread flour
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate, chopped
*If you choose to omit vanilla butter & nut extract, use a full 2 teaspoons of plain vanilla extract.
- Combine flour, cornmeal, baking soda, and salt in a medium bowl and set aside. In the bowl of a standing mixer, cream together butter and sugars on high for 3-4 minutes (stopping to scrape down sides halfway through). Add in egg, yoke, and vanillas; and mix until incorporated.
- Add dry ingredients and mix slowly to incorporate. You may want (need) to finish combining by hand with a wooden spoon. Lastly, stir in chocolate chips and chunks until scattered throughout the dough.
- Using a cookie dough scoop (or measurement tool of your choice), shape dough into balls and slightly flatten out the tops. Lay dough balls flat in a gallon ziplock bag and refrigerate overnight (12-24 hours).
- When ready to bake, remove dough from fridge and preheat oven to 325 degrees. Evenly space cookies on baking sheet, lined with a non-stick mat or parchment, and bake for 8-10 minutes. The edges should be only slightly brown and center will look light and puffy. Allow cookies to cool on baking sheet for 5 minutes and then move to cooling rack to finish cooling. Store in an airtight container for up to 1 week.