I’m not usually a fan of shopping. My goal is to get what I need, and get out as quickly as possible. I’ve been like this since I was a kid. You can ask my Mom. A trip to the mall was agonizing. I remember most Sundays after church, there was a decision to make. Shop with Mom or shop with Dad. I usually opted for shopping with Dad. It’s not that I have issues with my Mom. Heck, I feel super blessed to have an amazing relationship with my Mom. However, my method of operation was to go on the shopping trip that would be the shortest, and usually, that was with Dad (with the exception of his trips to the sportsmen stores).
Now, as an adult, shopping trips are still quick for me. It’s very rare that I linger around a store for a while. Take the grocery store, for instance. I can usually do the weekly shopping for H and I within 20 minutes (unless the lines are crazy). This usually means that I have to stick to my list. The only time I stray away from the list is when I’m starving, which I try to avoid, but well, a few weeks ago, I went to the store starving. The chocolate chips were definitely calling me….and they were on sale. So yeah, some chocolate chips went home with me that day.
I decided that the best way to handle this situation was to make cookies, of course. 😛 I’ve had this recipe pinned for quite a while, since they went viral on Pinterest, so I wanted to see what the fuss was about. The cool thing about these cookies is that cornstarch is involved. I was really intrigued to see how cornstarch affected the taste and texture of the cookies, so I really wanted to finally give these a try.
These end up making mini cookies (with a tbsp sized scoop), so they bake up fairly quickly. I found that these were a nice, fluffy texture, and they were very chewy as well. I prefer a more butterscotch-y flavor cookie, like these cookies, but I will say these cookies were still really good. This recipe made a few dozen mini cookies too, so this recipe was perfect to make just one batch to the office so everyone could give them a try.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cup all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup bittersweet chocolate chips
- Preheat the oven to 350 degrees. In the bowl of a stand mixer, mix the butter and sugars together with the paddle attachment for a couple of minutes, until the mixture if fluffy and light. Scrap the sides of the bowl with a spatula, add the egg and vanilla and mix.
- Whisk the flour, cornstarch, baking soda and salt together in a separate bowl and add to the wet mixture, mixing until everything is just combined. Using a spatula, stir in the chocolate chunks.
- Using a small tablespoon sized scoop, drop dough onto a silpat or parchment paper lined baking sheet. Bake the cookies for 8-10 minutes, until the cookies are barely golden brown around the edges. You don’t want to cook these cookies for longer than 10 minutes (that will overdo it), and just as a note, the tops of the cookies will not brown during baking.
- Allow the cookies to cool on the baking sheet for five minutes. Then, move the cookies to a cooling rack and allow them to cool completely.