From the King Arthur Cookie Companion Cookbook....
King Arthur’s Essential Chewy Chocolate Chip Cookie
3/4 cup unsalted butter
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 Tbsp. light corn syrup
1 Tbsp. cider OR white vinegar
2 large eggs
1 Tbsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp baking soda
2-1/4 cups flour
3 cups semisweet chocolate chips
[color= rgb(51, 51, 51)]Preheat oven to 375 degrees. Lightly grease sheet or line with parchment paper. In medium mixing bowl, cream butter, sugars, corn syrup, and vinegar, then beat in eggs. Beat in vanilla, salt, baking powder, and baking soda. Stir in flour and chocolate chips.[/color]
Drop the dough by tablespoonful onto the prepared baking sheets. Bake cookies for 10 minutes, until almost set; the centers may still look a bit underdone. Remove them from the oven and transfer to rack to cool.
Note: These cookies spread, but do not go flat. I chill my dough overnight, but if you’re in a hurry, one or two hours will do OK, too. I also use parchment paper instead of greasing my cookie sheets. Do NOT overbake!
(Also posted in The Recipe Exchange: http://www.thecatsite.com/t/238197/cookies )
I don't know why I ended up with so many fonts and fonts sizes in this post....I copied it from a Word document and it should all be the same!
King Arthur’s Essential Chewy Chocolate Chip Cookie
3/4 cup unsalted butter
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 Tbsp. light corn syrup
1 Tbsp. cider OR white vinegar
2 large eggs
1 Tbsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp baking soda
2-1/4 cups flour
3 cups semisweet chocolate chips
[color= rgb(51, 51, 51)]Preheat oven to 375 degrees. Lightly grease sheet or line with parchment paper. In medium mixing bowl, cream butter, sugars, corn syrup, and vinegar, then beat in eggs. Beat in vanilla, salt, baking powder, and baking soda. Stir in flour and chocolate chips.[/color]
Drop the dough by tablespoonful onto the prepared baking sheets. Bake cookies for 10 minutes, until almost set; the centers may still look a bit underdone. Remove them from the oven and transfer to rack to cool.
Note: These cookies spread, but do not go flat. I chill my dough overnight, but if you’re in a hurry, one or two hours will do OK, too. I also use parchment paper instead of greasing my cookie sheets. Do NOT overbake!
(Also posted in The Recipe Exchange: http://www.thecatsite.com/t/238197/cookies )
I don't know why I ended up with so many fonts and fonts sizes in this post....I copied it from a Word document and it should all be the same!
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