If you follow me on Facebook (you should – I would love to hit 1000 fans by Christmas!), you already know I got my wisdom teeth out on Wednesday. I was only wise enough to grow three, thankfully, so this was no 4-wisdom-teeth-story:
The missing wisdom tooth was one of the pesky bottom ones, so I have a nicely lopsided puffy face happening. Carl tells me I look younger – I thought it was the botox effect of the filled out cheek smoothing all my wrinkles. He figured it’s just because this is what I looked like when I was younger and chubbier of face. Good thing he dated me back then, chubby face and all, or I’d be offended.
So what to do when you need a soft food diet, and milkshakes, pudding, yogurt, and smoothies all bring up a healthy gag reflex? I can’t think of anything better than soft baked cookies, melt-in-your-mouth Nanaimo Bars, and big bowls of Mom’s pea soup, which I ever-so-happily discovered in my freezer, as though unintentionally waiting for this very day.
These cookies were first published in the very early days of this blog (remember these?), and since only my mom and a couple sisters and best friends read it back then, I felt I really had to share them again. I also never used to look at my spatula and think, sweet! This will be perfect for pictures! How things have changed :)
Of course, a couple tweaks have been made since then, and this is a plain chocolate chip version where the original has chocolate chips and toffee bits.
A couple weeks ago I asked Kristopher what kind of cookies we should bake and he quickly decided on chocolate chip. When I asked if we should add toffee bits too, my 3-year-old sage replied, “No, let’s just keep it simple, Mom.” It was a good call – few things beat an excellent chocolate chip cookie.
So why are these my favourite chocolate chip cookies?
They’re not super huge and puffy, so they never err into the cakey side of the texture spectrum. Their size also means I can eat 6 in a day without feeling any guilt. With the addition of a teaspoon of cornstarch to the dough, they stay soft and chewy for several days. They have the perfect amount of brown sugar to lend that caramelly flavour essential to a good chocolate chip cookie (along with plenty of butter). They are SO easy to make, and there is no chilling time involved, so they can be in your face sooner than later. The recipe makes lots so you can eat them all week and freeze some for the next time you want cookies, or give some away and make someone’s day. They are great warm, great cool, freeze well as balls of cookie dough or as fully baked cookies…I could go on and on. They’re just my favourite. Give them a try and see if they’re one of your favourites too!
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
- 1 cup butter or margarine
- 1 cup firmly packed brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp water
- 1¾ cups chocolate chips
- Preheat oven to 375 degrees.
- Mix together flour, baking soda, cornstarch and salt and set aside.
- Beat together butter and both sugars at medium speed until light and fluffy. Beat in egg, vanilla and water.
- At low speed, beat in flour mixture, 1 cup at a time, until soft dough forms. Stir in chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased baking sheet, 2″ apart. Bake until just golden, 7-8 minutes – don’t overbake, they are meant to be soft and chewy! Let cool on baking sheet for 3-5 minutes before removing to rack to cool completely. Store in airtight container at room temperature for a week or freeze till needed.
Source: Adapted from the Readers Digest Chocolate Sensations Cookbook: Butterscotch Chocolate Chippers