This cookie looked lonely. So I helped it. Yes, I made chocolate chip cookies. I had to test the oven of this new house to make sure it didn't just look pretty. I thought about calling the new house a home, but the thing is, not all the cookies have been devoured yet. Although, the house is getting there. Probably having some furniture in the living room and the kitchen would help the home front along. The cookies were a good start though. I know I don't need an excuse to make chocolate chip cookies, but how else was I to know if the oven will really cut it? I mean if it burnt all the cookies, or wouldn't bake them at all, then surely we would have to move out, right? Maybe not, but I do like to test out an oven based on it's cookie baking abilities. They can be finicky you know, and I had to double check...just in case. Yes, this IS coming from someone who in her student days was able to bake chocolate chip cookies in a toaster oven. It's not impossible trust me! Just laborious. One of my favourite chocolate chip cookie recipes is from Anna Olson (yes another one of her cookie recipes, but they are great recipes!). Simply fabulous. No extra ingredients for flavour or texture, but this recipe is classic. And yes, the cookies stay soft on the inside from the addition of the corn starch. I now add a couple teaspoons of cornstarch to nearly every cookie recipe, it works that well. Once I have the batter made, I scoop out slightly smaller than golf ball size amounts, with an ice cream scoop, onto a silicone lined baking sheet. The trick is to put the cookies into the oven for a few minutes before removing them to slightly squish with a spatula. Before I squish them, they look a little less than raw, but not too cooked either. I find this keeps the cookies softer, and helps them cook evenly for the last few minutes. I place the squished cookies back into the oven for another 4-6 minutes. It is important to pull the cookies out while they are just a tad golden around the edges, but still appear just a little raw in the center as they will continue to cook. Chocolate Chip Cookies Adapted from Anna Olson Ingredients: 3/4 cup butter, softened 1 cup golden yellow/light brown sugar 1/4 cup granulated white sugar 1 egg 1 tbsp vanilla 2 cups flour 1 tbsp cornstarch 1 tsp baking soda 1/2 tsp kosher salt 1 cup chocolate chips 1. Preheat the oven to 325 degrees Fahrenheit. 2. Thoroughly combine the butter, and the sugars. Add the egg and vanilla until well combined. 3. Add the flour, cornstarch, baking soda, and salt. Thoroughly mix. Add the chocolate chips until combined. 4. Using an ice cream scoop, place 8 pieces of dough onto silicone lined baking sheets. Place the sheet into the oven for 4-6 minutes. 5. Remove the pan from the oven and slightly squish the cookies using a spatula. If the dough appears to be too gooey to squish, then place back into the oven for another minute or two. 6. Continue to bake for another 4-6 minutes until the cookies are just barely golden around the edges, and still have a slightly raw appearance in the middle. This will help to keep them soft. 7. Allow the cookies to firm up on the cookie sheets for another couple minutes before removing them to a cooling rack. Allow to cool only briefly before transferring to a sealed container, that is if there are any left of course! Enjoy! And do be kind enough to share.