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
1/2 cup vegetable oil
1 cup semisweet chocolate chips