Sometimes I can write, and write...and write, until I'm completely off topic and adrift in sea of topics ranging from food to the philosophy of love.
Other times, I can't write one. Single. thing. When I hit that wall, it's unbearably frustrating. The food photos and recipes are just sitting on the page, waiting for me to breathe life into them, and all I can think about is how I need to stop brushing my teeth so hard because I seem to destroy a brand new toothbrush in a matter of weeks, or, I'll ponder the reasoning behind half-filled bags of just-opened sea salt and vinegar kettle chips.
This morning I was so not looking forward to writing, that I actually thought about all the mixed tapes that I made when I was a pre-teen. (Why? I have no idea.) Thankfully, I never actually gave them to the intended person.
As a food blogger, I know that food and recipes are the main ingredients, but writing is the seasoning. If only food could do the writing for me. I'm sure it's typing skills would far exceed my pecking method.
If I allowed these cookies to sit at the keyboard and write through me, they would be politely direct. They would want to tell you that they're chewy, crisp-edged, perfection...everything one looks for when the craving for chocolate chip cookies hits hard. (And when does that craving ever hit softly?) I'm not sure if the cornstarch played a big role in this recipe, but it's definitely a keeper.
Please don't tell the cookies, but Cook's Illustrated is still my favourite recipe. (I would make a mixed tape for a batch CI cookies.)
Anna Olson's Chocolate Chip Cookies (adapted from FoodNetwork Canada)
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking Soda
1/2 teaspoon salt
3/4 cup (that's 1 1/2 sticks) unsalted butter, softened to room temperature
1 cup tightly packed brown sugar (I used light)
1/4 cup granulated sugar
1 room temperature egg
2 teaspoons vanilla extract
8 ounces (if you're using chips, that's about 1 1/4), bittersweet chocolate, cut into chunks
In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt; Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and both sugars on medium-high speed until light and creamy (about 5 minutes). Add the egg and vanilla extract and beat until well combined. If needed, scrape down the sides of the bowl.
Add the dry ingredients and beat on low speed until just combined. Use a large wooden spoon or rubber spatula to stir in the chocolate.
Cover the bowl, and refrigerate for about 30 minutes.
Preheat the oven to 350 F. and line baking sheets with parchment paper.
For each cookie, measure out a rounded Tablespoon and roll each one into a ball. Place the cookies on prepared sheets, leaving about 1-inch of space between each.
Bake for 7-9 minutes, or until just golden brown around the edges. (Don't worry if the middles are not set.) Remove the sheets from the oven and allow the cookies to rest for about 5 minutes before transferring them to a cooling rack.
Makes about 25-30 cookies