Quote:
Originally Posted by Winchester  Here's the recipe. It's from King Arthur's The Essential Cookie Companion, an excellent cookie book. What's interesting about this recipe is that it uses vinegar, which mixes with the baking soda to give the cookies a little bit of "lift" instead of a lot of spread.
The Essential Chewy Chocolate Chip Cookie
3/4 cup (1-1/2 sticks) 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 (18 ounces) semisweet chocolate chips
Preheat the oven to 375 degrees. Lightly grease (or line with parchment paper) two baking sheets.
In a medium-sized mixing bowl, cream together butter, sugars, corn syup, and vinegar. Beat in the eggs. Beat in the vanilla, salt, baking powder, baking soda. Stir in the flour and the chocolate chips.
Drop dough by tablespoons onto the prepared baking sheets. Bake for 10 minutes, until they're just set; the centers may look a bit underdone. Remove from the oven to cool on a wire rack.
Makes 4 dozen cookies.
My note: Watch the cookies in the oven because if you bake them too long, they won't be chewy; they'll get crisp. The centers will firm up while they're cooling on the racks. Also, use more cookie sheets, if you have them. If you put cookie dough on warm sheets, they're going to start spreading quickly and you won't get chewy....you'll get crispy.
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I think I'm going to try these tonight also. They sound good!
I love my cheapo cookie sheets that I have. I use two and by the time I take the cookies off the first one (the other is in the oven) and brush it off with a paper towel, it is cooled down. Plus, nothing sticks to them. Bought them for about $10 at Walmart for a set of 6, two small, two medium, two large. I guess some people would call them jelly roll pans, rather than cookie sheets, though.
