I repinned this a few weeks back, and since then I’ve made two batches of these little beauties. They’re billed as “the fluffiest, chewiest, most amazing chocolate chip cookies — all thanks to a very special ingredient.” And do you know what? They’re not wrong.
The “special ingredient” is corn starch, believe it or not, and it makes a heck of a difference. These cookies are airy and chewy, even after they’ve cooled, and if you catch one while it’s still warm from the oven, they are downright heavenly.
There’s not much more I can say about this recipe, except that I reduced the amount of corn starch in my second batch from 2 teaspoons to 1.5 teaspoons, and it improved the end result even more, in my opinion (and that of my official taste-tester, Peter).
My conclusion?