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22 August 2012

Cake Batter Cookies

As promised...my second post resulting from yesterday's cooking/baking time. I started this blog because of my exterme love for cupcakes and this desire to bake them. But because of this blog, I am trying to bake many different things so that I learn. What I learned was that I have an odd love for cookies that is almost certainly rivaling my love for cupcakes. Who woulda thunk ;) either way I do not mind. Though I have to say that my sweet husband brought home cupcakes for me to enjoy as a celebration for passing my preliminary exams and proposing my dissertation. I only had one so far- the cookies n' cream one but today I am going to have the double chocolate one. Check out the review of Cupcakes Couture in College Station under my Cupcakery Reviews page.

One intention that I had made was that with each post I would attempt to share something I learned. Well I did not include one in my last post because I had some exciting personal news to share. Fun fact for this post (which I actually tried in my recipe) is about corn starch. Traditionally corn starch in large amounts is used to thicken recipes (ie. sauce, shortbread cookies); However when used in small amounts corn starch can help keep cookies soft and chewy! My new favorite fact. I love soft and chewy cookies, in fact I hate non-soft and chewy cookies (Im not sure how people manage to eat them). So lesson learned: use corn starch :)



Preheat Oven to 350F degrees

1 (18.25 oz.) box yellow cake mix
1 tsp. baking powder
1 tbsp. corn starch
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips


In a medium bowl, stir together cake mix, baking powder, and corn starch. Add eggs and oil- mix well until blended. Mix in chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

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