Cornstarch is a household staple. Many people use cornstarch for sprinkling into their shoes or to prevent rashes. Sure cornstarch is great for those things. I, however, prefer to cook with cornstarch. We all know cornstarch is the thickening God. It can thicken soups, gravies, puddings, and custards in just a matter of moments. But I bet you didn't know cornstarch really works its magic in cookies. After many days of trying to find the most perfect, soft, chewy, and moist cookie I found my new best friend: Cornstarch. Just about two teaspoons in a batch that makes two dozen cookies will do the job.
Now before you start second guessing what I am saying, the proof is in the cookie. I tried the one whole egg and one egg yolk thing, well that was a bust. It made my cookies crunchy and crackly. Not good. Then I tried melting the butter instead of just softening the butter. Nope, softened butter is still the way to go. I'm telling you... cornstarch.
The best thing about cornstarch is it keeps the dough from being too sticky so you can roll them into perfect shape.
Finished product: Moist, chewy, delicious chocolate chip cookies! Success!
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