What is it about cookies?
Seriously, though. I mean, I genuinely think I'm lactose intolerant. Who does that, at 27-years-old nonetheless?
I always regret them. But I keep comin' back.
Okay, so it's no secret I'm a Pinterest fanatic. I have about 30 boards, and that's not including my secret boards. It's out of control. But I'm always seeing recipes for what are supposedly the "best cookies ever."
Hint: just because they are edible does not mean they are the best. Although I'm sure they're just fine. I don't mean to shake your self confidence.
Anyway, I came across one of those recipes that you see every other second that swears that cornstarch is the key to the perfect cookie. I always blew it off, because that was weird, and when it comes to my cookies, I don't take risks. But when I realized my big thrill in life right now is reading a book in silence with a Diet Dr. Pepper and an antacid, I knew I needed to liven it up.
Okay, I need to get out more.
So here's a recipe directly from Anna Olson at Food Network Canada. They were fluffy and chewy and wonderful, cornstarch and all! Also, I apologize for the lack of pictures, but I was making a double batch, and I didn't want to confuse you. Just looking out for ya'.
Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces bittersweet chocolate, cut into chunks
Directions:
- Preheat oven to 350° F.
- Beat together the butter, brown sugar and granulated sugar until smooth.
- Add in the egg and vanilla extra. Mix until combined.
- In a separate bowl, combine the flour, cornstarch, baking soda and salt.
- Slowly add the dry ingredients into the butter/sugar mixture, slowly mixing until smooth.
- Toss in the chocolate chip and stir.
- Bake on a sprayed baking sheet for 8-10 minutes.
Try not to eat them all. But three or four would be perfectly acceptable.
Love and lactose,
