I really set out to make these classic chocolate chip cookie recipe from Jacques Torres, aka “Mr. Chocolate” (and another one of my chef crushes), but it called for two types of flours – bread and pastry – and worse, 24-36 hours of dough refrigeration time before baking. I didn’t have any pastry flour in my pantry and Chris and I couldn’t wait that long to satisfy our cookie craving. Making the oft-hyped “perfect chocolate chip cookie” would have to wait for another day. So I hunted around for an alternative recipe for soft, chewy cookies using ingredients I already had on hand. I found this one from Anna Olson who says cornstarch is the “secret” ingredient for cookies with chewy centers.
Well, we were both pleased with the results; Chris was happy to be eating warm , right-out-of-the-oven chocolate-y cookies with a glass of ice cold milk without too much of a wait and I was pleased to find that these cookies were exactly to my liking – fluffy and chewy (and slightly underbaked, too). The cookies hardly spread out at all, making them thicker and contributing to the soft texture I love. These really hit the spot!
For those who prefer crispy cookies, just omit the cornstarch and replace the baking soda with baking powder (and cook them fully).
Soft and Chewy Chocolate Chip Cookies
Yields 24 medium-sized cookies
Ingredients:
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces bittersweet chocolate chips or if using chocolate disks, cut into chunks
1/4 cup nuts, chopped
Method:
Preheat oven to 350 degrees.
Cream together butter and sugars until smooth. Add egg, vanilla and coffee extracts and blend well.
Stir in flour, cornstarch, baking soda and salt. Add in the chocolate chunks and chopped nuts.
Drop by tablespoons onto a greased or Silpat-lined baking sheet and bake for 8-10 minutes, until brown around the edges.
Let cool slightly and enjoy.
Adapted from a recipe by Anna Olson found in the FoodNetwork Canada website
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Sorry again. I mean teaspoons, not tbs.
The directions “Add egg, vanilla and coffee extracts and blend well.”. However the ingredients to not have coffee extract. I followed your link and looked at the original, also no coffee extract.
Coffee and chocolate are a perfect pairing.. how much did you add?
Sorry about that. I would add 1 Tbs of vanilla extract and 1 Tbs of coffee extract if you use both or 2 tbs of vanilla extract only.
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See, if the recipe calls for bread flour (about 12% gluten proteins) and pastry flour (about 8% gluten proteins), why not just just use all-purpose flour (usually about 9 ~ 10%)? Higher starch content (corn, potato, tapioca) would help a cookie bake up softer (although it would considerable impede oven spread), but that can be added — just like you did!
Sometimes chefs have these funny recipes that leave me scratching my head, especially once I work out the math… anyways! Enough flour nerdiness — these cookies look aaaaaawesome! ❤
I should have just followed the recipe with AP flour, but I always follow rules, recipes, etc…. so I didn’t bake them. Next time I have a baking question, I’ll be sure to consult you. Christine, you’ve just become my baking wikipedia. 🙂
I think the AP + cornstarch was the best way to go, definitely! I just like to over-analyze and get all sciencey on baking recipes, figuring out gluten content and hydration and whatnot — it gives me this false sense of control over what comes out of the oven (which is often less than perfect)!
Since I’m still on the hunt for an EPIC chocolate chip recipe, this is gonna be the next one I try. 🙂
Christine, I had the Jacques Torres chocolate chip cookie today from his store at Chelsea Market in New York and it is fab! I shall be attempting it when I get home!
Gorgeous photography, as always! I love a good cookie.
Thanks! There is so much to learn about photography and food styling, etc. I find myself constantly taking photos, trying to improve my skills.
On the cookie front, I hardly ever make cookies, especially from scratch. It’s from years of supporting my nieces and nephews and their school fundraising selling frozen cookie dough. Now that they’re all done with that, I have to learn to make cookies from scratch. LOL!!