Cornstarch Chocolate Chip Cookies

A few months ago Pinterest was buzzing with the 'best chocolate chip cookies recipe ever'. I like my chocolate chip cookie recipe, so I never looked it up, but I did notice that the 'secret ingredient' was supposed to be cornstarch.

Last week I went to make a double batch of chocolate chip cookies (seriously, who makes a single batch of cookies? Stop!) and realized halfway through that I was short one egg. Three thoughts simultaneously went through my head:

• I was not going to give up my cookies!
• Cornstarch can be substituted for eggs in some instances,
• And here was my chance to see what it did to cookies!

So I threw in a heaping tablespoon or so of cornstarch for the missing egg. It wasn't exactly scientific, but here were my observations:

• The cookies were very cakey. They didn't spread much. If you like flat cookies, you'd have to flatten these before baking. (A glass bottom dipped in sugar does the trick.)
• Straight out of the oven, they were amazing! Crunchy on the outside, soft and moist inside. Wow.
• As they cooled, they got hard. Like, you know, packaged storebought cookies. (I wondered if this was why some people liked them so well?) I didn't care for this stage, but if you like crunchy cookies, here you are.

As they aged, they got soft again. And amazingly moist.

Sooo, if you want to try it, a few tips: flatten the cookies if looks matter, don't overbake (they dry out easily) and they get better with age.

What's your favorite kind of cookie?