So today I am going to solve a world of problems for you.
I mean, I guess that’s only if you consider cookie making to be a problem…
Let’s recalculate my last phrase…
Today I’m making your cookie baking life simpler.
I mean, who doesn’t want some simplicity? AmIrightoramIright?
So today we’re going to talk about the perfect cookie base.
A cookie recipe that you can adapt until your heart’s content…quite possibly the only cookie recipe you’ll ever need. Ok, that’s probably too dramatic a phrase…but you get me, right?
It will turn out perfect every time, I promise.
Let me show you…
Above you, you’ll see cookies.
They are all made from the same recipe, but they are all different.
How? Candy, of course.
This cookie recipe will hold up to even your most caramelly candy. Honest.
You see, I added cornstarch. It seems to be the new trend in cookie baking.
Some people claim that baking with cornstarch in your cookie will make them puffy and soft. I didn’t notice that so much, but what I did notice was it gave them the perfect texture for add-ins, with a perfectly soft and not under-baked center.
I played around with the recipe a touch and came up with the perfect cookie base for any candy addition.
*If you’re adapting this to say an Almond Joy Cookie, You can sub in a coconut extract for the vanilla. Just an idea! Feel free to place around with other flavors, like almond or mint!
Here’s the vanilla I’ve been using lately.. I really like it…
Next up whisk your flour, baking soda, cornstarch and salt together.
Honestly, I’m not usually a whisker of dry ingredients…I’m lazy.
But this time, I wanted to make sure the cornstarch was evenly distributed into the flour…
And go ahead and mix in your favorite cookie add-in…whether it be M&Ms, peanut butter cups, Butterfinger, Snickers…
Then bake them just like any normal cookie…although if you are baking with a super caramelly candy, like Snickers, Milky Way or Rolo…you might want to freeze your candy before you add it in. And always use parchment paper…it’ll save you a load of trouble.
Here are mine with Snickers…
And here are some with peanut butter cups…
Annnnd here are some with M&Ms…
So yeah. This is the best base cookie that I have come across…I mean, it doesn’t take the place of my Favorite Chocolate Chip Cookie Recipe, but it is great everyday cookie, and it doesn’t require chill-time, which means your cookie to mouth time is substantially lower.
Try them, you’ll be happy you did!
makes approx 24 cookies
- 2 cups flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 cup butter, room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 Tbsp vanilla
- 1 1/2 cups your favorite candy or chocolate chips
- Preheat oven to 350°
- Line baking sheet(s) with parchment paper, set aside
- In medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
- In mixer cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes. Turn mixer to low and add in egg and vanilla. Turn mixer back up to medium and mix until incorporated, scraping sides when necessary.
- Turn mixer to low and add in flour mixture until dough comes together.
- Stir in candy until evenly distributed.
- Drop by heaping tablespoon onto lined baking sheet and bake for 8-9 minutes until edges are just golden. Make sure not to over bake.
- Remove from oven, let cool on baking sheet for 3 minutes, and then transfer to wire rack to finish cooling.
When adapting this recipe…feel free to swap out vanilla extract for another flavor for an extra twist!
adapted from Food Network