I’ve always said that you can’t go wrong with chocolate chip cookies – and I probably always will. That means that I bake up batches of simple, classic cookies on a regular basis because I know they’ll be a hit, but it also means that I like to use the simple chocolate chip cookie as a canvas for a bit of experimentation. These Cornmeal Chocolate Chip Cookies were the result of a little bit of recipe tweaking and they turned out to be a great variation on the classic cookie recipe.
Cornmeal isn’t an ingredient that I usually add to my chocolate chip cookies, but the sandy cornmeal actually adds a really nice texture to the dough. I first used cornmeal in a batch of summery Raspberry Cornmeal Chocolate Chip Cookies, but like the effect in a simpler recipe just as well. The cornmeal – yellow, stone ground – goes into the batter in place of some of the flour, where it tenderizes the cookie dough and gives the finished cookies a little bit of extra crunch. You get a very slight hint of corn, but you will probably only detect it if you know that it is in there. Otherwise, you’ll taste butter, vanilla and plenty of chocolate chips in these.
This cookie dough is a little on the dry side, so it is easy to shape into balls before baking. Don’t be alarmed if you need to poke any of the chocolate chips back into place. The dough will spread out nicely during baking and none of those chips will be lost. For a crunchier cookie, you can add a couple of additional minutes to the baking time, but otherwise you should get some delicious cookies with a twist that are crispy on the outside and chewy in the center.
Cornmeal Chocolate Chip Cookies
1 3/4 cup all purpose flour
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
2 cups chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, followed by vanilla extract.
Gradually, with the mixer on low speed, blend in the flour mixture until the dough comes together. Stir in chocolate chips. The dough will be quite stiff.
Shape dough into 1-inch balls and place onto prepared baking sheet, allowing about 2-inches between cookies to allow for spread.
Bake for 10-13 minutes, until cookies are lightly browned and set. Allow to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies