You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“Happy Fat Tuesday! There are so many guilty pleasures me and my family have hidden in the gem of a city that is New Orleans,” says Krystal, “so for today’s recipe I thought I’d share one of my at-home guilty pleasures, Chocolate Chip Cookies. I like my cookies to feel almost under-done, soft and gooey. I keep a batch of these in my freezer and just cut 1-2 cookies off whenever I have a craving…which keeps me from staring at an entire batch of cookies that just taunt me all week!”
3 cups all-purpose flour
1 Tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, melted
1 cup brown sugar, packed
1 cup white sugar
2 tsp vanilla extract
1 1/2 cups chocolate chips
Combine flour, cornstarch, baking soda and salt in the bowl of your stand mixer and use paddle blade to mix. Add eggs without mixing. In a separate bowl combine melted butter with sugars and vanilla. Turn stand mixer on the lowest setting and slowly pour the butter and sugar mixture in. Turn stand mixer up another notch and mix until all ingredients are combined well. Add in the chocolate chips and mix just until they are distributed well.
Dump the cookie dough out onto parchment paper and divide it into 2 mounds, on 2 separate sheets of parchment. Use the parchment paper to roll the dough into a log (like the kind you buy at the store). Each log should be about 2 inches wide and 8-9 inches long. Roll them up in parchment paper and place both logs in a large ziplock bag and refrigerate for a minimum of one hour. Preheat oven to 325 degrees. Remove one refrigerated log from ziplock and remove from parchment. Cut off (as many cookies as you want to make) into 3/4 inch rounds. Bake for 12-15 mins. Wrap the remaining portion of the log back up in the same parchment paper, stick back into ziplock and place the entire ziplock into the freezer for the next time you crave a cookie! If they are frozen you can let stand at room temperature for 10 minutes or add 1-2 minutes to the cook time.