Among my top 5 things I enjoy in life, I would say snacking is pretty far up there. One of my ultimate favorite snacks is a perfect chocolate chip cookie – chewy on the inside, crispy edges, chocolate on chocolate on chocolate. But…what if I could make them even more amazing?
Enter tonight’s star – cornmeal! While at Publix last week, I happened to buy a bag of cornmeal for reasons that are still unclear to me. Strangest impulse ever in the history of impulses? Perhaps. At any rate, I found myself with a bag of cornmeal what to do with it. Enter Google! Among hundreds of recipes for pizza crust, I came across an amazing recipe from Baking Bites that sounded right up my alley. Behold – the Cornmeal CCC (make about 3.5 dozen cookies).
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 – I used 1 cup of semi-sweet morsels and 1 cup of milk chocolate morsels because I’m a madman but you could use whatever combination you would like
Preheat oven to 350°F and line a baking sheet with parchment paper. If you don’t have parchment paper, try a Silpat, OR if you’re in a pinch you can use a quality non-stick cookie sheet.
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 look almost like sand – do not be alarmed! This is okay and awesome.
Shape dough into 1-inch balls and place onto prepared baking sheet, allowing about 2-inches between cookies to allow for spread. If you have a cookie dough scoop it will come in very handy here, but you can also shape them by hand. Ideally they’ll look like this when they go in the oven:
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. This is a crucial step because the inside will still be setting at this point and if you remove the cookies prematurely you won’t get the great texture from this recipe.
There you have it! The unfortunately addictive Cornmeal Chocolate Chip Cookie, ready for action. Now get baking!