Chocolate Chip Cookies…with Cornstarch?!
I have exciting news.
I actually have so much exciting news I’m not totally sure where to start. So let’s just dive in and say….
AN INTERNSHIP?! With Feastie.com ?! In SOCIAL MEDIA MARKETING?!
Ahem. Yes. I am an intern with a super cool, up-and-coming food website. And I am, as you probably guessed from the caps lock overload, super duper excited. UBER EXCITED EVEN.
I CAN TAKE PICTURES AT NIGHT!
This whole post very well may be like this so please just grab hold of your seats and remain calm. Lots of excited shouting keeps bursting forth from yours truly and caps lock is a must.
But it’s true and you can do it too! I had been perusing the never-ending internet for tips and tricks for food photography and discovered this blog called Taylor Takes a Taste. Gorgeous photos to be sure, and an entire post on the $15 Food Photography Lighting Setup.
I bookmarked it immediately and thought this would be a great project, until a few weeks ago when Taylor posted this awesome e-book Photographing Food for only $5! It was such a steal and I highly recommend it to anyone looking to improve their lighting without spending tons of money.
Now to be sure, I am still working out the kinks with this and practicing angles, but it totally works! No longer must I color balance the hideous, sickly yellow hues of my nighttime kitchen! I’m thinking another flood light and diffuser on the mirroring side might be worth it; oh and maybe some pretty color backdrops too.
FINALLY! These chocolate chip cookies.
They are made like most chocolate chip cookies. Except they’re not.
Except for the cornstarch.
Which I’ve now come to believe is a magical element, disguised under the name of cornstarch, which gives these cookies the texture of pillowy, chewy chocolatey clouds.
I had heard about this miraculous discovery a few months ago on numerous blogs, but never got around to testing it out. Sometimes in all the excitement of colorful, sprinkle-covered, frosting-topped craziness I forget the awesomeness that is the classic chocolate chip cookie.
Yes it deserves to be bolded. It’s one of the first cookies I ever experienced in my life and it’s one of my favorites. Not to mention, it’s one of everyone’s favorites.
Also, I have of late become virtual friends (I hope?!) with Sally of Sally’s Baking Addiction. If you have not seen her blog yet, oh my god everything is so beautiful and colorful you could cry. For joy obviously.
But seriously – she knows a thing or two about adorable, well-set up food photos. Her post earlier this week on food photography basics is a goldmine of helpful know-how.
ANYWAYS. These cookies. I tried them out from her post here. For how they turned out please see “pillowy, chewy, chocolatey clouds” or also please see “OMG SO YUMMY”.
Okay. Perhaps I’ve had too much coffee and/or cookies this morning.
Classic Chocolate Chip Cookies
3/4 cup unsalted butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups (just shy of one bag) semisweet chocolate chips
1. Cream butter and both sugars with hand mixer (or Kitchen Aid) until light and fluffy. Beat in egg and vanilla until well incorporated.
2. On lowest setting, beat in flour, cornstarch, baking soda, and salt. Stir in chocolate chips.
3. Refrigerate dough for at least 30 minutes. Before taking dough out to scoop, preheat oven to 350 degrees and line two cookie sheets with parchment paper
4. Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet, leaving about 1 1/2 for spreading.
5. Bake for 10 minutes at 350 degrees. Do not bake longer than 1o minutes. Let cool on pan for 3 minutes before transferring to cooling rack.
Makes 2 1/2 – 3 dozen cookies
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain