Writing & Baking



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

1 egg

2 tsp. vanilla

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

2 cups. flour

2 cups chocolate chips morsels


  1. 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.
  2. In another bowl, combine flour, cornstarch, baking soda, and salt. Mix and slowly add to wet mixture. Add chocolate chips gently to the dough.
  3. Place dough in freezer and chill for 25 minutes.
  4. 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).
  5. 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.
  6. Cool on wire rack.
  7. Makes about 24 cookies.








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