It has been a busy month at work so I haven't had a lot of time to bake or felt like baking much on the weekends. I had to travel three weeks in row.....Providence (lovely city), Virginia Beach, and South Plainfield, NJ. My trips are typically short, fly or drive in the night before, work the next day and leave for home. These are the worse because you never get time to adjust. No travel in the near term, yeah!!
I love the Levain chocolate chip cookies but finally decided it was time to make the King Arthur Flour's Essential Chewy Chocolate Chip Cookies from The King Arthur Flour's Cookie Companion. These have the vinegar and corn syrup. I understand the corn syrup which adds a nice chewiness to the cookies but vinegar?? The vinegar actually works as a leavener to give the cookie a little lift. The recipe says to lightly grease the cookie sheet which is a no, no if you want your cookie not to spread. Nope, the cookies did not spread at all so the vinegar does the trick after all. The cookies have a nice chewiness with loads of chocolate (3 whooping cups of chocolate chips) which I think also helps the cookie hold its shape. The cookies are not too sweet either which is a plus. I like the fact that this is a one bowl recipe since you don't have to mix the dry ingredients separately.
So, this is my current order of favorite recipes: Levain, King Arthur's, Mrs. Fields, and Dorie Greenspan.
The Essential Chewy Chocolate Chip Cookie
3/4 C softened unsalted butter
2/3 C dark brown sugar
2/3 C granulated sugar
2 tbsp light corn syrup
1 tbsp cider vinegar or white vinegar
2 large eggs
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 1/4 C unbleached all-purpose flour
3 C semisweet chocolate chips
Preheat the oven to 375 F. Lightly grease cookie sheet or line with parchment paper/
In a large 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 the tablespoonful onto the baking sheet. Bake the cookies or 10 minutes, until they're just set; the centers may still look underdone. Remove from cookie sheet and cool on a baking rack.
* I baked the cookies at 350F for ~12 minutes with my Chicago Metallic baking sheet.
1 comments:
I was looking for this recipe after I had the BEST chocolate chip cookies from my mother-in-law! She's a big King Arthur's fan. They are fantastic.
Who would have ever thought of vinegar in a cookie recipe? I don't really like corn syrup so I substituted agave nectar; I would guess honey would give a similar result. I didn't notice a negative effect.
Thanks for posting this recipe! I'm tempted to make another batch right now for a weekend away with friends. My only concern is that not many would make it to the vacation destination. :)
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