This weekend I took some time off to perform a few much needed chores around the house. Cleaning was top priority because I knew I was going to be knee deep in writing over the next week or so and I also decided to spend some time in my kitchen.
I love to cook and bake. Being in my kitchen is like therapy to me and it’s where I have had some of my best brainstorming ideas. I’ve whipped up many delectable treats all while writing a chapter or outlining an entire book in my head.
Yesterday, my daughter begged me to make chocolate chip cookies, and I decided to experiment a little with the same old recipe I have been using for years.
I think most of us use similar ingredients and measurements, but I wanted to add a few new twists to the standard recipe. I have read a few blogs that reference using this one particular ingredient and I thought why not give it a whirl.
An ingredient many use as a thickening agent is the surprise ingredient. I was hesitant as to how this would do in a cookie recipe. In my mind, I really did think it would add weight to the cookie, but I was very surprised.
The cookies had a creamier texture and I also chilled the dough in the freezer for 25 minutes before I made them. I did this because instead of just dropping teaspoon amounts from a spoon onto the sheet, I wanted uniformity.
The cookies turned out fantastic and since I am taking a break from writing a chapter, I thought I would share with all of you this recipe.
No, it doesn’t have to do with writing or any upcoming projects, but it’s my blog, and I can do what I want…;)
Chocolate Chip Cookies
3/4 cup butter, softened
3/4 cup brown sugar
1/3 cup granulated sugar
2 tsp. vanilla
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
2 cups. flour
2 cups chocolate chips morsels
- In a stand up mixer or in a bowl with a hand held mixer, beat together butter, brown sugar, and granulated sugar. Add egg and vanilla. Mix well.
- In another bowl, combine flour, cornstarch, baking soda, and salt. Mix and slowly add to wet mixture. Add chocolate chips gently to the dough.
- Place dough in freezer and chill for 25 minutes.
- Take chilled dough out and roll one-inch balls of cookie dough. Place on ungreased cookie sheet ( I like to line mine with parchment paper).
- Bake in a preheated 350 degree oven for 7-9 minutes. Do not let cookies turn too brown. Take them out when they are set, but still pale.
- Cool on wire rack.
- Makes about 24 cookies.