Tuesday, April 09, 2013

Chewy Chocolate Chip Cookies with Cornstarch


I couldn't resist trying this recipe after seeing it on a few food blogs and pinterest, which means you've probably seen it too! I wanted to post it to this little recipe journal of mine because it's a good, easy chocolate chip cookie that I would make again.

The interesting thing about the recipe is that it includes a little bit of cornstarch, and that ingredient is rumored to create a truly chewy texture. These cookies are chewy, but I'm uncertain whether or not that small amount of cornstarch is the precise reason. If you baked these too long, they would definitely not be chewy. But baked to right degree, the edges get slightly caramelized and the centers are tender and not cakey. They didn't spread a whole lot either, so fans of flat, crisp cookies should give this one a pass.

I might add more cornstarch next time I make these cookies. I think this recipe might stem from the idea of using cake flour or a combo of cake flour and all-purpose. This seems feasible because the standard method for making d.i.y. cake flour is to add 2 tablespoons cornstarch to 3/4 cup of AP. All that aside, I really liked these cookies!

Chewy Chocolate Chip Cookies with Cornstarch
Adapted from Just Baked
If you're feeling adventurous, increase the amount of cornstarch to 2 tablespoons and subtract 1 tbsp plus 1 tsp flour. This would be similar to using 1 cup of cake flour and 1 cup of all-purpose (read the accompanying blog post for more info on this). If you don't have a scale, measure the flour with the spoon and sweep method.

Makes about 3 dozen

2 cups all-purpose flour (250 grams)
2 tsp cornstarch (see head note)
1 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, at room temperature
3/4 cup (packed) brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 3/4 cups chocolate chips or chunks (I like Ghirardelli semisweet)

In a large bowl, whisk together the flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, cream the butter and both sugars on medium-high speed until light-colored and fluffy. Add the egg and vanilla and beat on medium speed until combined.

Add about half the flour  mixture and beat on lowest speed just until almost combined. Add remaining flour and repeat until just combined (batter is very thick). Stir in chips by hand. Cover dough and refrigerated at least 1 hour or up to 3 days.

Preheat oven to 350 F and line a baking sheet with parchment paper (I used nonstick insulated baking sheets, but regular light-colored baking sheets are fine too. If you have regular dark-colored baking sheets consider lowering oven temp to 325 to avoid over browning). Scoop rounded tablespoon-sized balls and place on baking sheet about 2 inches apart. Bake one sheet at a time in the center of the oven until edges are barely golden (centers will look under done, but they won't taste raw when cooled), 9 to 11 minutes. I did my batches for 11 minutes, but I think going slightly less would work well. Cool on baking sheet 5 minutes, then transfer to a rack. Repeat with remaining dough.

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