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.

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