I’ve never been a huge chocolate person. Blasphemy, I know. In fact, I don’t remember the last time I managed to finish an entire chocolate bar in one sitting. I’m much more of a salty junk food kind of girl. But every now and again, I’ll crave a little something sweet. Straight up chocolate is a bit intense for me, which is why I love chocolate chip cookies. It has the right amount of chocolate and sweet to temper any cravings I have.
With that being said, I’ve never found a recipe that I truly liked. The cookies would turn out too crunchy or too sweet. But I think I’ve finally found one that’s worth making again and again. All this time, it turns out, I was missing a very special ingredient that produces cookies that are moist, soft, and chewy: cornstarch. I promise you, this will revolutionize your cookie making.
Anna Olson’s Chocolate Chip Cookies
From Anna Olson, Food Network Canada
I typically try to adapt a recipe to my own liking but with this recipe, I figure: Why mess with a good thing? If you do come up with your own adaptations, I would love to know what you did!
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate, cut into chunks
- Preheat oven to 350 F.
- Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
- Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
- Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
- Let cool slightly and enjoy.
I used semisweet chocolate chips because that’s what I had in my pantry. Personally, I prefer bittersweet because the bitter aftertaste balances out the sweetness of the cookie dough. I also like the idea of chocolate chunks. It’s more rustic. And call me crazy, but I think it gives cookies more character.
Hope you have a good weekend! xo