by Jen L.
I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Instead of baking powder, you use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world. If you're worried about food poisoning, don't even take one tiny taste because once you do, you will want to eat the entire bowl of dough.
See? It's so fluffy and smooth that it looks like ice cream!
And the cookies...
DIVINE. Remember Soft Batch cookies? (I think they were a Keebler product back in the day.) These taste like them. Soft, chewy, perfect.
Follow this recipe from Kirbie Cravings for the fluffiest chocolate chip cookies you've ever had.
(photos from: me)
Brilliant. I need to try this as soon as possible.
Posted by: Tara C. | June 15, 2012 at 04:49 PM
Is it a 1 to 1 replacement? Do you have recipe recommendation? I don't really like chocolate chip cookies but I do like a good soft cookie and soft batch..forget about it! :)
Posted by: Tiffany | June 18, 2012 at 10:06 AM
Thanks for the link back, and I'm happy you liked the cookies!
Posted by: kirbie | June 18, 2012 at 05:35 PM
Hadn't heard the cornstarch, but I use a package of Instant Pudding (sugar-free or regular) and they are fluffy and so delicious!
Posted by: Julie | June 19, 2012 at 11:36 PM
do you still put baking soda in the cookie? Have you ever left the baking powder in the recipe and go ahead and add in the cornstarch?
BEcky
Posted by: [email protected] | June 20, 2012 at 03:54 PM
All of the chocolate chip cookie recipes I have call for baking soda, not powder. Can I replace the soda with cornstarch? Also, can you recommend a recipe where this substitution works well?
Posted by: Charity | June 22, 2012 at 01:57 PM
Ive only used the recipe linked at the end of the list (Kirbie) and it calls for both cornstarch and soda.
I wonder if theyd be as fluffy without soda?
If you try it, report back!
Jen
Sent from my iPhone
Posted by: Jen L. | June 22, 2012 at 02:08 PM
Am I missing the recipe?
Posted by: Theda | July 02, 2012 at 10:23 AM
Hit the link to Kirbies site at the end of the post!
Sent from my iPhone
Posted by: Jen L. | July 02, 2012 at 10:29 AM
I used the recipe off the back of the Ghirardelli chocolate chip bag and just added 2 tsp. of cornstarch. They looked the same as without the cornstarch, but were definitely a little softer. Yum!
Posted by: Laurie | July 17, 2012 at 02:02 PM
If you aren't sure how to substitute the cornstarch into your recipe, you can replace regular flour with cake flour. It'll do the same thing. Cornstarch helps increase hydration in your flour, making the cookies soft and fluffy; cake flour's composition is made up of damaged gluten so that starches aren't broken down so easily, which absorbs liquid as well!
Posted by: Heather | August 20, 2012 at 10:24 AM
I followed the Kirbie recipe, and my cookies are soft, but not even remotely fluffy. Any ideas?
Posted by: deb g. | September 02, 2012 at 05:58 PM
When you said you can substitute cornstarch for baking powder, did you
mean baking soda? My recipe calls for baking SODA not POWDER.
Posted by: Sherry | September 26, 2012 at 02:56 PM
They looked the same as without the cornstarch, but were definitely a little softer. Yum!
Posted by: shox r4 | October 03, 2012 at 11:32 PM
These cookies tasted off. They were disappointing. I went by the exact recipe. I don't recommend them.
Posted by: Kaitti | November 12, 2012 at 04:14 AM