Tooele Transcript Bulletin – News in Tooele, Utah

August 18, 2014
Chocolate Chip Cookies

There are as many recipes for chocolate chips cookies as there are folks who love them. Here is our current favorite. We made a few tweaks to the basic cookie. Here’s how and why:

• Cake flour is lighter than all-purpose and makes a super tender cookie.

• A combination of butter and shortening prevents the dough from spreading too much.

• The addition of corn syrup keeps the cookies moist during storage. It also helps the edges get crispy and brown.

• Slice-and Bake Logs: You can surely spoon the dough straight from the bowl for cookies immediately, but you can also shape the dough into 3-inch-diameter logs, wrap in plastic wrap and refrigerate overnight or 8 hours. Then slice and bake.

Chocolate Chip Cookies

3 cups cake flour
1 1/2 teaspoons coarse salt
3 teaspoons baking powder
1 cup (2 sticks) unsalted butter, room temperature
4 tablespoons vegetable shortening (butter-flavored if available)
1 1/2 cups packed light brown sugar
¼ cup light corn syrup
2 tablespoons vanilla extract
2 eggs
2 cups (12 ounces) chocolate chips

1. Sift flour, salt and baking powder.
2. Combine butter, shortening and sugar in the bowl of a stand mixer. Beat on medium-high speed until light and fluffy. Scrape down sides of bowl with a spatula, then add corn syrup and vanilla and beat 15 seconds more. Beat in eggs, one at a time, until incorporated.
3. Reduce speed to low and gradually add flour mixture until thoroughly combined. Add chocolate chips and mix 10 seconds. Scrape down sides of bowl with a spatula to catch any hidden flour pockets or clumps of chocolate chips.
4. Divide dough into 4 pieces and roll tightly into logs about 3-inches thick. Wrap in plastic wrap. Refrigerate at least 8 hours or up to 1 week, or freeze up to 6 weeks. (If frozen, thaw dough in the refrigerator about 8 hours to make slicing easier.)
5. To bake, preheat oven to 375F.
6. Slice logs into 3/4-inch-thick disks and place 2 inches apart on parchment- or wax paper-lined baking sheets. Bake about 10 minutes, until edges and centers just begin to brown. The cookies will still look a bit undercooked.
7. Remove from oven and let cool on baking sheet to allow the cookies to finish cooking. (Cooling on the baking sheets also keeps the cookies more moist than cooling on wire racks.) Store in an airtight container at room temperature up to 4 days. Makes about 60 cookies.

Per cookie: 130 calories, 6g fat, 15mg chol., 1g prot., 17g carbs., 1g fiber, 80mg sodium

Photo by Mark Boughton Photography / styling: Teresa Blackburn

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