Chocolate Chip Cookies No. 1 (Soft Batch)

There are sooo many cookie recipes out there that I want to make and eat. (Life is rough for a foodie.) Since this blog was founded with the idea of providing a pictorial demonstration of cooking along with my two sense worth of analysis on the recipe, I want to do a series on cookies.

I don’t know if this is something new or new to me, but I’ve been noticing chocolate chip cookie recipes with the added distinction of being soft. I thought cookies were supposed to be soft. Anyhoo, the one thing that these recipes have in common is cornstarch. Who’d a thunk?

These cookies came out firm to the touch, but when you bite into them they really are quite soft. I stored them in a plastic bag. A week went by and they were still as soft as when I first baked them.

Let’s check it out.

Ingredients

2 cups All-Purpose Flour
2 tsp Corn Starch
1 tsp Baking Soda
1/2 tsp Salt
3/4 cup unsalted Butter (softened)
3/4 cup Brown Sugar (packed)
1/4 cup granulated Sugar
1 egg
2 tsp Vanilla Extract
1 cup Semisweet Chocolate Chips

Method

Preheat oven to 350 degrees.

Sift Flour, Corn Starch, Baking Soda, Salt into a bowl. Set aside

Cream Butter with both Sugars. When light & fluffy, add Egg and Vanilla Extract. Mix until fully incorporated.

This is a good time to switch to a rubber spatula. Add flour mixture in batches (I did it in thirds). Mix in Chocolate Chips.

On a parchment lined baking sheet, drop a tablespoon of dough. (I got 40 cookies this way.) I did this once by just baking the dough ball. The result was huge cookies. I then flattened the dough ball and ended up posting these ones. They’re much softer and not as tall.