I haven't posted in awhile. I was in the post-Christmas baking exhaustion. I know that I have posted so many chocolate chip cookie recipes, but they are all so different. These are wonderful. For Christmas I got the King Arthur Flour Cookie Companion. I love the book because it has "essential recipes" for making chewy, crunchy, cakey, etc. baked goods. They also have instructional reads for making cookies such as what exactly is creaming and it gives some tips on how to shape cookies and it has a list of essential tools for excellent cookie making. I haven't been able to tackle but this one recipe so far, but I have already made them twice! I wanted to try these because they have 2 things I have never seen in a chocolate chip cookie recipe before and those are vinegar and corn syrup. These cookies were more cakey to me than chewy. I guess the vinegar gives them a "lift." But what is different is that yes they are cakey, but they are very moist and not in the least bit crumbly. I would say they are a perfect medium. They are DELICIOUS and definitely different from other chocolate chip cookies.
King Arthur Flour Essential Chewy Chocolate Chip Cookies
3/4 cup unsalted butter
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips
Preheat oven to 375F. Lightly grease(or line with parchment) two baking sheets.
In a medium-sized bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour and chocolate chips.
Drop by tablespoonful onto the prepared baking sheets. Bake the cookies for 10 minutes, until they're just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a wire rack to cool.