Pinterest, the latest internet fad that I have happily jumped on, is handy for many things: cataloging pretty dresses, creating travel bucket lists, or if you're crazy, planning weddings when you aren't even engaged. Or dating.
I like it for the recipe ideas. We, of course, eat with our eyes first, so when I saw this picture of the most perfectly fluffy chocolate chip cookies, I knew I had to have them. The puffy cookies have always been my favorite, but I always thought one had to use Crisco to create that moist but airy consistancy. Nope. Apparently the trick is cornstarch. I broke out the big guns for this recipe, or rather the Kerrygold Irish butter. I can't say enough about how delicious these cookies came out. Well, I can, but I'll spare you.
I made a few adjustments to the recipe's directions, but here's the original if you're curious.
Fluffy Chocolate Chip Cookies
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream
together butter and sugars until fluffy and light in color. Add egg and
vanilla and blend in.
3. In a separate bowl mix together flour, cornstarch, baking soda and salt.
4. Add flour mixture to butter mixture in small batches until completely blended.
5. Stir in chocolate chips.
6. Using a standard-sized cookie scoop or tablespoon, drop dough onto a
prepared baking sheet. Bake for 8-10 minutes, until barely golden
brown around the edges. (I ended up baking these for closer to 12 minutes. Keep an eye on them.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove
from baking sheet and let cool completely. Makes approximately 3
dozen. Try not to eat them all.
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