Cornstarch in cookies was a 1950s commercial bakery trick to prevent spreading—home bakers discovered it by accident.
Ultimate Cookies
Get ready to indulge in the ultimate cookie experience! This delightful recipe, inspired by Anto, features rich chocolate chips and a hint of sea salt for that perfect sweet-savory balance. Bake a batch now, or stash some in the freezer for a fresh cookie fix whenever the craving hits!
Prep
20
min
Cook
15
min
Serves
12
people
Level
beginner
The Story
These aren't just American cookies—they're the bastard child of 1930s Depression-era resourcefulness meeting Dutch colonial baking techniques, when cornstarch (originally used by Indonesian cooks in Java) got smuggled into American pantries by homesick Dutch settlers who knew this magical powder would create that perfect chewy-crispy texture that makes Girl Scout cookies weep with envy.
Regional Twist
In Quebec's Eastern Townships, they replace half the regular flour with buckwheat flour and add maple syrup instead of brown sugar, creating cookies with an earthy bite.
📝 Ingredients
Shopping List
- 1 egg
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- baking soda (to taste)
- brown sugar (to taste)
- 100 g butter
- cornstarch (to taste)
- 150 g flour
- sugar (to taste)
👨🍳 Instructions
- 1
Preheat the electric oven.
- 2
In a bowl, mix butter, brown sugar, and sugar until creamy.
- 3
Add the egg and mix well.
- 4
In another bowl, combine flour, cornstarch, baking powder, and baking soda.
- 5
Gradually add the dry ingredients to the wet mixture and mix until combined.
- 6
Chill the dough for a while, then scoop and place on a baking tray.
- 7
Bake until golden but still soft in the center.
💡 Pro Tips
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 15-20% air volume, creating the light texture that distinguishes cookies from dense biscuits.technique3-4 minutes, 15-20% air volume
- ✓Chill cookie dough for minimum 2 hours at 38°F because cold fat prevents excessive spreading and maintains shape during the first 3-4 minutes of baking.timing2 hours at 38°F
- ✓Bake at 350°F and remove when edges are set but centers still appear 85% baked - residual heat will finish cooking while maintaining chewy texture.timing350°F, 85% doneness
- ✓The cornstarch acts as a tenderizer by interfering with gluten development and absorbing excess moisture, creating cookies that stay soft for 3-4 days longer.ingredient3-4 days extended softness
- ✓Use a kitchen scale to portion dough into 30g balls for uniform baking - size variation of more than 5g causes uneven browning and texture.equipment30g portions, ±5g tolerance
Share this recipe
Prep
20
min
Cook
15
min
Serves
12
people
Level
beginner
Share this recipe
Cornstarch in cookies was a 1950s commercial bakery trick to prevent spreading—home bakers discovered it by accident.
Ultimate Cookies
Get ready to indulge in the ultimate cookie experience! This delightful recipe, inspired by Anto, features rich chocolate chips and a hint of sea salt for that perfect sweet-savory balance. Bake a batch now, or stash some in the freezer for a fresh cookie fix whenever the craving hits!
The Story
These aren't just American cookies—they're the bastard child of 1930s Depression-era resourcefulness meeting Dutch colonial baking techniques, when cornstarch (originally used by Indonesian cooks in Java) got smuggled into American pantries by homesick Dutch settlers who knew this magical powder would create that perfect chewy-crispy texture that makes Girl Scout cookies weep with envy.
Regional Twist
In Quebec's Eastern Townships, they replace half the regular flour with buckwheat flour and add maple syrup instead of brown sugar, creating cookies with an earthy bite.
📝 Ingredients
Shopping List
- 1 egg
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- baking soda (to taste)
- brown sugar (to taste)
- 100 g butter
- cornstarch (to taste)
- 150 g flour
- sugar (to taste)
👨🍳 Instructions
- 1
Preheat the electric oven.
- 2
In a bowl, mix butter, brown sugar, and sugar until creamy.
- 3
Add the egg and mix well.
- 4
In another bowl, combine flour, cornstarch, baking powder, and baking soda.
- 5
Gradually add the dry ingredients to the wet mixture and mix until combined.
- 6
Chill the dough for a while, then scoop and place on a baking tray.
- 7
Bake until golden but still soft in the center.
💡 Pro Tips
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 15-20% air volume, creating the light texture that distinguishes cookies from dense biscuits.technique3-4 minutes, 15-20% air volume
- ✓Chill cookie dough for minimum 2 hours at 38°F because cold fat prevents excessive spreading and maintains shape during the first 3-4 minutes of baking.timing2 hours at 38°F
- ✓Bake at 350°F and remove when edges are set but centers still appear 85% baked - residual heat will finish cooking while maintaining chewy texture.timing350°F, 85% doneness
- ✓The cornstarch acts as a tenderizer by interfering with gluten development and absorbing excess moisture, creating cookies that stay soft for 3-4 days longer.ingredient3-4 days extended softness
- ✓Use a kitchen scale to portion dough into 30g balls for uniform baking - size variation of more than 5g causes uneven browning and texture.equipment30g portions, ±5g tolerance