The BEST chocolate chip cookies!

Today is Rakshabandan in India and it’s time to celebrate! For those who don’t know what it is, it is an important Hindu festival in which we celebrate a relationship between brothers and sisters.  During this day, sisters tie a thread, called a “rakhi” around their brothers’ wrist.  Your brother can be a biological brother, close family friend, cousins, etc, just someone whom you look up to as a brother.  Tying this rakhi symbolizes that he will protect you and love you unconditionally. It’s a special time and I always look forward to this day.

For this year, I got a new “brother”-boyfriend’s longtime childhood friend. To make it special, I decided to mail him a container homemade chocolate chip cookies and nothing says “happy rakshabandan” like a box of delicious sweets!


I’ve been on a mission to find some damn good chocolate chip cookies and I finally found it! These are seriously the best cookies I have ever made.  They were so soft and chewy and they remained that way when my bhai received it-thank goodness! What makes these cookies is the corn flour (corn starch) that gives them that fluffiness and extra lift in them!

If your brothers love cookies, show them you care and love them with these! They’ll love you that much more.

credit: Sally’s Baking Addiction


  • 1.5 sticks (3/4C) unsalted butter, room temperature
  • 3/4C dark brown sugar, packed*
  • 1/4C white sugar*
  • 1 large egg, room temperature
  • 2 tsp vanilla essence
  • 2C all-purpose (plain) flour
  • 2 tsp corn flour (corn starch)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4C (about almost half a bag) semi-sweet chocolate chips, plus extra for decorations. I didn’t bother measuring the chips. It’s chocolate chips, after all!

Note: Using more dark brown sugar than white sugar gives them a soft and chewy texture. If you prefer a crisper cookie, use less brown sugar and more white sugar. 


  1. In a bowl, cream the butter with the dark brown and granulated sugar until light in color and fluffy.
  2. Add in the egg and vanilla essence and mix again. Set aside.
  3. In a different bowl, combine the flour, baking soda, corn flour and salt. Whisk well.
  4. Add the dry ingredients into the wet ingredients, little by little.
  5. Add the chocolate chips and use a spatula to combine it well. At this point the dough will be sticky but it should be that way.
  6. Cover the bowl with cling wrap and refrigerate for about 30 minutes to chill the dough.
  7. Line an ungreased sheet with a silicon mat or baking (parchment) paper and set aside.
  8. Remove the cookie dough and with your hands, scoop out about 1 tbsp of the dough and roll it into a ball. Place it onto the baking pan and press a couple pieces of chocolate chips to the top. This part is optional but it makes it look really nice. The dough will be a bit crumbly but don’t worry, it’ll come together when you roll them into balls.
  9. Bake them in a preheated 350F oven for 8-9 minutes, no longer than 10 minutes, until they’re slightly brown around the edges.
  10. Allow them to cool in the pan for 10-15 minutes and then gently place them on a cooling rack to cool completely.




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