I`m done with my last Winter Quarter of college!! I just took my last final yesterday and went out for pizza. I`m happy because it`s spring break, but sad I`m leaving college so soon. But, I will save all my sadness for another post.
I told you I was on a cookie eating binge! Now, my stomach is paying the price. LOL. For some reason, after you learn to bake your own chocolate chip cookies, store bought cookies do not taste as good. Now, I`m not a cookie snob or anything, it`s just that I didn`t grow up eating home baked cookies with milk after school. My parents didn`t (and still don`t) know how to bake cookies. It was always store bought cookies for my sisters and I.
I`ve met people who dislike grocery store cookies because they always favored homemade cookies. I use to think they were cookie snobs. I was like, a cookie IS A COOKIE. I`m not claiming that all store bought cookies are bad. They`re still good to me. :) I`m not picky. It`s just cookie recipes I find and bake at home taste much better than those at the store.
Lately, I`m sure you`ve heard of making cookies with cornstarch? Apparently, cornstarch is some magical ingredient that helps cookies stay really soft for awhile. Seeing as how I`m some cookie eating monster recently, I just had to bake me some cornstarch cookies.
How did it go? Great! I definitely enjoyed these chocolate chip cookies. I love how stable the dough is, too. They did stay soft throughout the duration it took me to finish all of them (1 week). I`ve made chocolate chip cookies before where the cookies stayed soft all the way until I finished them, especially these. The Oreo and cream cookies stays soft because of the cream cheese in them, while these cookies stayed soft as a result of the cornstarch. Pretty interesting, right? :)
*Also, if any of you are having trouble commenting, please do let me know somehow, as a few have already. Either, through, Email, Twitter, or Facebook!
Chocolate
Chip Cookies 2
Adapted from: Averie
Cooks ; O
| Yields: about 16 medium size cookies| Level: Easy | Total Time: 55 minutes | Print
Ingredients:
§
3/4
cup unsalted butter, softened
§
3/4
cup light brown sugar, lightly packed
§
1/4
cup granulated sugar
§
1
large egg
§
1
teaspoon vanilla extract
§
1
teaspoon molasses
§
1
cup all purpose flour
§
1
cup bread flour
§
2
teaspoons cornstarch
§
1
teaspoon baking soda
§
1/2
teaspoon kosher salt
§
1
cup chocolate (mixture of chocolate chips and/or chocolate bar, chopped)
|
Materials
Needed:
-
1
large bowl w/ mixer
-
rubber
spatula
-
baking
sheet
-
cooling
rack
-
refrigerator
-
cookie
scoop (Optional)
|
Directions:
1.
In
a bowl of your electric mixer, beat the butter and sugars until light a fluffy.
2.
Add
egg, vanilla extract, and molasses and combine.
3.
Add
flours, cornstarch, baking soda, and salt and combine well.
4.
Using
your rubber spatula, fold in chocolate chips. Cover and refrigerate for at
least 30 minutes.
5.
When
ready to bake, preheat oven to 350°F.
6.
Using
a cookie scoop, scoop dough onto baking sheet with 2 inches in between each
cookie.
7.
Baked
cookies for 8-10 minutes, or until edges are lightly golden.
8.
Allow
cookies to cool on baking sheet for 2 minutes before removing to a cooling
rack.
