I am kind of obsessed with chocolate chip cookies. You might think, “If I’ve eaten one chocolate chip cookie, I’ve eaten them all.” But you’d be wrong. Dead wrong.
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A little more or less flour, a different kind of flour. More vanilla, less vanilla. Butter vs. Shortening. The possibilities are endless and each tiny tweak completely changes the flavors and textures. This particular iteration is a cookie that’s meant to be thick. And to stay soft and chewy in its thickness.
The secret is the corn starch. Cornstarch not only thicken sauces and mixtures, but it can be used in baked goods such as cookies or cakes, too. It is said that cornstarch used in combination with flour can “soften” the harsh proteins of flour, making a more tender baked good.
Then, it’s piled with a fabulous cookie-dough flavored icing. Oh, My WOW.
An American humorist, writer and author. When boiling down the chicken soup of life, she finds those golden, fried nuggets of truth & writes them long after the kids go to bed.