Adding corn starch to cookies is suppose to make them soft like Keebler cookies in the package. Our homeschool co-op, Helmets Required, decided to put this pin to the taste test.
Dancer made the recipe off the back of the Toll House Chocolate Chip bag. She divided the dough in half and added a teaspoon of corn starch to one half. After they were baked we had a taste test. Everyone got two cookies, one with corn starch, one without.
Did they look any different? The one with corn starch was suppose to be lighter, but they looked exactly the same.
Were the cookies equally delicious? Without a doubt, by time co-op was over the cooling rack was as bare as Mother Hubbard's cupboards.
Finally the big question, was one softer than the other? One person thought the one without corn starch might, and that was an iffy might, be softer than the one with, otherwise, everyone was in agreement that they were the same.
Our verdict - this pin is BUSTED
Hmmm. Is it possible it meant that they would remain soft with corn starch over time? All cookies are pretty soft fresh from the oven. Day old cookies might not be. I think I see a need for further research!
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