After moving into our new place there was several things I wasn’t sure what to do with. Our old apartment that had a doorway with a closet nearby that became our obvious shoe drop. However, in our new place, our door opens up into a hallway pretty much where I can’t stand the shoes being dropped but seemed to do it anyway when I walked in the door. After I was searching Pintrest, I had a thought! We had a nice coffee table that was just sitting in the corner on the other side of the room, not being used. Even worse, our shoes were piled in a box in a closet not even close to the door. Ding, ding! I called my little project, “Look! I’m being all ‘pintresty’!” Take a look at our coffee table turned “boot seat”…
Taa Dah!! Turns out the coffee table and pillows are all from Target. Believe it or not, 1 week later, the shoes are still being lined up straight like that!
But if you’re looking for another “Taa Dah!” in the cookie department, I have just the recipe for you! Today is my sister-in-law’s birthday (Happy Birthday, Linda!). And a little birdy had told me that chocolate chip cookies were one of her favorite foods. So I went on a search for a new chocolate chip cookie recipe to surprise her with a package on her birthday. These cookies were almost identical to other recipes, except this one contained corn starch. Interesting, I know. Despite the new ingredient, these cookies turned out fabulous! They were plump, soft, and tasty! Magical corn starch that is.
Have you ever had those cookies made from Betty Crocker in the bag where you just add egg and butter? Yeah, those amazing ones? Well, after my husband tried these, he thought I made them with the assistance of Betty Crocker. In this household and with the love of the bagged cookies, that is most definitely a compliment!
Chocolate Chip Cookies
Makes: 2 dozen cookies + 1 ball of dough, eaten by me!
Recipe adapted from: Apple A Day
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Preheat the cover to 350 degrees. Using your stand mixer and a paddle attachment, cream the butter and sugars together until fluffy and lighter in color. Next, add the egg and vanilla.
In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Add the dry mixture to the stand mixer a little at a time. Mix until just combined. Stir in the chocolate chips.
Taste test the dough. Drop 24 slightly rounded balls of cookie dough onto cookie sheets that are lightly greased, lined with parchment paper, or spilmats. Bake 10-12 minutes until the edges are golden brown.
Allow the cookies to cool on the sheet for a few minutes and transfer to a wire rack to cool. Enjoy!!