Soft Chocolate Chip Cookies

Brandi prefers "soft" chocolate chip cookies, so my mom and I made up this recipe  from a new cook book.

Ingredients:

• 12 tablespoons (1.5 sticks, 170g) unsalted butter, softened
  
• 2/3 cup (142g) light brown sugar, packed
• 2/3 cup (131g) granulated sugar
• 2 tablespoons corn syrup
• 1 tablespoon apple cider vinegar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2.25 cups (270g) All-Purpose Flour
• 2.5 cups (425g) semisweet chocolate chips
• option - 150 g chopped walnuts (and maybe only 400 g chocolate chips)
  

 

Instructions:

1. Preheat the oven to 375°F. Place parchment in two half baking sheets (13 x 18)
   (You should wait on this step if you are chilling the dough like recommended in step 6.)
   
2. In stand mixer, combine the butter, sugars, corn syrup and vinegar.
3. Then beat in the eggs, beating until smooth. (Scraping sides of bowl as needed.)
4. Beat in the vanilla, salt, baking soda, and baking powder. (Scraping sides of bowl as needed.)
5. Mix in the flour, then the chips. 
6. Optional but recommended - Chill the dough for an hour or overnight for a thicker still-soft cookie.
   *  15 minutes before baking, preheat the oven to 375°F.
   *  Place parchment in two half baking sheets (13 x 18)
   
7. Use a large cookie scoop (about 2 tablespoons when filled flush to top), scoop  ~1.25" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides since they will spread a bit.
   (If the dough is not chilled, we found chilling the scoops for 10 minutes before baking made them a little thicker. )
   
8. Bake the cookies for 10 minutes, until they are just set - the centers may look bit underdone.
   
9. Remove the cookies from the oven, and let cool for 5 minutes on the pan.
10. Move cookies to wire racks when they are firm enough to move.

 

Carole's Notes:

We only got one cookie each the first time we made these- we sent all rest off to Brandi for her birthday.

Doug says they meet the 'soft' criterion in that they are bendy around the center and chewy. (I think 'soft' means NOT crisp, not just fluffy. But I am not sure.)

With the large cookie scoop, this made 3 dozen  + 1 cookie (I dropped a few more chips into the last 2 cookies that were mostly batter.)

However, Joanne had a birthday the following week, so we made another batch where we added chopped walnuts and chilled the dough overnight. We got to keep and eat some of them!

Note: If you substitute 150 gr of chopped walnuts for 25 grams of chocolate (don't lower the chocolate by much!!), the yield is about 48 cookies and they are even more delicious!

The recipe is lightly adapted fron The Essential Cookie Companion - the main changes were to soften the butter, and chill the dough.