Double Chocolate Chip Cookies

 Curiosity Cookies

Sometimes I make recipes because I am curious.  In this case, I wondered why the recipe called for cornstarch.  Would it affect the taste?  Why is cornstarch included?

Plus, I was curious to see how our new Breville would do making cookies.  I don't recall ever making cookies in a toaster oven  Their recipe intrigued me.  Why did they choose this cookie recipe out of all the cookie recipes out there to put in their pamphlet?

Double Chocolate Chip Cookies

Makes 36 cookies

1/2 cup granulated sugar
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1 egg
1 t. pure vanilla extract
2 oz.  bittersweet chocolate, melted (I used unsweetened)
1 3/4 cups all purpose flour
3/4 t. baking soda
2 t. cornstarch
3/4 t. salt
1 cup milk chocolate chips

1.  In a large bowl, cream together the granulated sugar, brown sugar and unsalted butter.  (Be sure your butter is soft.)

2. Beat in the egg.  (Be sure your egg is at room temperature.)

3.  Add the vanilla and melted chocolate and mix until combined.  (Melt your chocolate on the stovetop or in the microwave but watch it closely so it doesn't burn or freeze up.)

4.  In a medium bowl, sift together the flour, baking soda, cornstarch and salt. (I use a whisk instead of a sifter.)

5.  Add the dry ingredients and chocolate chips to the creamed butter mixture.  (It will be very dry.)

Using a wooden spoon or rubber spatula, mix the ingredients until combined.  (Keep at it until everything is combined well.)

6.  Roll tablespoons of cookie dough and place them 2 inches apart on a parchment lined baking sheet.  (I didn't roll my first batch and they didn't look as nice as when you roll them. )

7.  Bake 9 minutes in a preheated 350 degree oven.  Place on a rack in the center of the oven.  (It would be the same in a regular oven.)

8.  Cool one minute, then remove to a cooling rack. (Do not rush this step or they will fall apart on you.)

Let them cool completely.

Here's what we thought:  a little salty, so maybe only 1/2 versus 3/4 t. of salt.  Very chocolaty, nice texture, not your typical cookie texture.  These are a little cakey -- in a good way.  Turns out that the cornstarch is added to make the flour lighter, more like cake flour.  We could not detect the taste of the cornstarch.  I think they would look pretty if they were dusted with confectioner's sugar.  Could be a candidate for our Christmas Eve goody exchange.  They are a sturdy but light cookie.  Tastes great with a cup of coffee in the morning.  I like the smaller size, i.e., 1 T. of dough per cookie.  The Breville was a star:  baked evenly, heated up quickly, but didn't overheat the kitchen which is nice in the summer.

B