My thoughts are calculated,
measured and leveled;

carefully mixed
until words are formed.

Then rolled and shaped
with care in my palms,
I coat them in butter
and dip them in sugar.

Arranging my verses
on lined cookie sheets

I kiss them with chocolate
and bake them to eat!


Haikus

1. Devour the days
when kisses give you toothaches and
love’s the sweetest bake.

2. When following dreams
aprons may get dirty, but
results turn out sweet!


I love baking for my friends, family and music students! I wanted to incorporate a bit of this creative passion of mine into my blog.

The first recipe I will share with you has become my go-to for the classic chocolate chip cookie! After trying dozens of recipes, I truly believe this one to be the best (based how I prefer my cookies to be, of course.) Everyone has their favorite cookie texture and way to enjoy them. If you like your chocolate chip cookies to be super soft, fluffy and a little fudgy, you are going to LOVE these!

What makes these cookies so special is the use of cornstarch as a thickening agent. I originally learned about this addition from one of my favorite blogs, Sally’s Baking Addiction. It truly does make them extra thick and soft.

Notes

  • Chill your dough!
    • Chilling the prepared dough for at least an hour will create the thickest and most fluffy texture. You don’t want to skip this step.
  • Room temperature ingredients …
    • Eggs and butter mix more evenly at room temperature and give you the best textural results. It will take some thinking ahead. I try to leave my eggs and butter out of the fridge for a couple hours before starting to prepare the dough. If you don’t have that time, you can also place the egg in a bowl of room temperature water and and warm up the butter in small increments of time in the microwave (I’m talking 8 seconds at a time max. I can’t tell you how many times I’ve accidentally melted the butter and had to start over with a new stick. Yes, I’m that serious about the outcome of these cookies ha!)
  • Salt your sweets!
    • 1 tsp may seem like a lot of salt for a dessert, but believe me when I say the salt takes these cookies to a new level and amplifies the flavors. Of course, feel free to do less than this. I have tried it with 1/2 – 1 tsp and just prefer the more pronounced sweet & salty flavor.
  • Choose and vary your sugars wisely.
    • Brown sugar increases softness while white sugar helps cookies spread while baking. If you want thicker, doughier, chewier cookies, go for brown sugar. If you want more biscuit-like cookies, go for white sugar. This recipe uses a bit of both.

Chocolate Chip Cookies

Prep Time: 1 hour, 15 minutes
Cook Time: 12 minutes
Yield: 2 dozen

Ingredients

¾ c. Room temperature butter (aprox. 65 degrees Fahrenheit)
¾ c. Dark brown sugar, packed
¼ c. Granulated sugar
1 lg. Egg, room temperature
2 tsp Pure vanilla extract
2 c. All-purpose flour
2 tsp Cornstarch
1 tsp Baking soda
1 tsp Kosher Salt (if you don’t have kosher salt substitute with 1/4 tsp table salt)
1 ¼ c. Chocolate chips

Instructions

  1. Mix butter and sugar on medium speed until creamy. At least 2 minutes with mixer. Then, beat in egg and vanilla until combined.
  2. In separate bowl, whisk to combine flour, cornstarch, baking soda, and salt.
  3. Slowly combine dry mix into wet ingredients, while stirring, until dough forms. Add chocolate chips last.
  4. REFRIGERATE AT LEAST 1 HOUR. Covered in bowl.
  5. Remove dough from fridge. Allow to thaw on counter for 10 min. Before forming cookies.
  6. Preheat oven to 350 F. (I recommend lining a cookie sheet with parchment paper or silicone liner for most even bake.)
  7. Roll dough into balls (about 1.5 tbs at a time).
  8. Bake for 10-12 minutes, or until color on top/sides just starts to change.
  9. Optional: add extra chocolate chips on top of cookies right out of the oven. Just press them in.

Another cookie poem …

Sugar, butter
mixed & whipped

sift the flour
eggs are whisked

baking powder
chill the dough

It only takes a taste to know

if it’s good

there’s no resisting

chewy, gooey, cakey or crispy

When ovens ding
those angels sing

and I have to try
a fresh baked cookie!


I swear this is my last corny cookie poem (for now) ...

When I was little
it seemed so silly
that story, I mean,
about the mouse
and the cookie.

But now I see
there are certain cookies
that will always leave you wishing for
more
more
more!


Writing and photography by: Katy Claire Funke

10 thoughts on “Cookies + Poetry

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