Knockoff Choco-chip Cookies

Got bored of baking standard cookies, so let’s make something different — a knockoff Choco-chip batch.

The method is a lot like Marguerite cookies. First soften the butter at room temperature, then whisk it up without creaming, add powdered sugar and keep whisking, then add the beaten egg in three batches, and after that you can fold in the cornstarch and cocoa powder mix. While you’re at it, add a tiny bit of salt. A tiny bit! Tiny!

Remember to sift it in.

After that it’s the usual routine: add cake flour and stir until it forms a dough. You can wrap it in plastic wrap and roll it into a log, pinch off little balls, spread out the chocolate chunks, press each ball into a cookie shape, press the chocolate chunks in, and it’s ready for the oven.

About 180°C for 20 minutes or so and they’re done — depends on your oven and how many you’re baking.

Last thing: they don’t taste as sweet as the store-bought Choco-chip ones. Homemade cookies always seem not sweet enough, and the sweetness only spreads out slowly after they hit your mouth. Is that a plus or a minus?