New Year Day- Chocolate Chip Cookies

Looking for cooking ideas, with the kids or if you're just bored, with time off work until the new year? I found this addition of cornstarch, through this website, added to my own chocolate chip cookie recipe. I really liked the change. These cookies are also great to take along to a New Years Eve bash or to celebrate on New Years Day with family and/or friends!

Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 19 minutes

34 minutes

Chocolate Chip Cookies


  • 2 cups all purpose flour
  • 1/4 tsp cinnamon
  • 1.5 tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 cup unpacked dark brown sugar/coconut sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 - 1 tbsp milk or nut milk
  • 3/4 butter, salted or unsalted
  • 1/4 coconut oil
  • 2 tsp vanilla extract
  • 1 to 1.5 cup milk chocolate chips (depends on how much chocolate you like)


  1. Pre-heat oven to 335 F.
  2. In a separate bowl, combine dry ingredients. Whisk, by hand, thoroughly to combine.
  3. Cream butter, coconut oil and sugar, by hand or with a mixer. Mixture should be well combined, light and fluffy. About 5-10 minutes. Add whole egg first. Mix until blended. Then add egg yolk, until blended. Add vanilla extract until thoroughly combined.
  4. Add dry mixture to wet mixture. Mix until fully combined. Make sure there are no dry bits, but do not over mix. Fold in milk chocolate chips. Again, do not over mix.
  5. You can bake these right away, but I prefer to chill the mixture for a day or two.I feel that the overall flavour is improved. If baked right away, cookies will spread, so leave more room on the baking sheet. About twice as much space between cookies. If chilled cookie dough is 1.5 inches apart, double that with unchilled cookie dough.
  6. Scoop dough in any size that you wish onto parchment lined baking sheets. Or use any baking sheet preparation that you prefer.
  7. Bake for about 15-19 minutes, time will vary by your oven. Let cool on baking sheet for 5 minutes. (I always under-bake my cookies, by 1-2 minutes.) Then move to a wire rack to cool completely. These taste great warm, so try one before they cool!


Make sure butter, eggs and milk are at room temperature.

I also tend to cut down on the sugar in the recipe because of the sweetness of the milk chocolate chips and because I find most Canadian and American recipes use way too much sugar. Again personal preference.

I used salted butter, but if you use unsalted butter increase the salt to 1 tsp.

You can use semi-sweet or dark chocolate chips, but milk chocolate chips are a preference of mine.

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(Disclosure: Affiliate, meaning at no extra cost to you, a small percentage of the sale comes to me links are in this post. I will only recommend products that I have used in the past or continue to use currently. )

Till next time,