I realized yesterday that we all needed a little nurturing. We’ve had a very busy couple of weeks and with Easter approaching it doesn’t look like it will get any quieter. After a lovely trip to the home show (I’m officially old now) and a few errands, we settled in for a nice dinner and a little quiet time. These cookies were a nice treat at the end of a great day.
The recipe is based on the Chef Michael Smith recipe from his website. I added more vanilla and used 1/2 white sugar and 1/2 brown sugar for a more traditional flavor. I love chocolate chips so I used more than he recommended. These are chocolaty, chewy and not too sweet. Without any doubt there are the tastiest cookies we’ve made. Enjoy!
Chocolate Chip Cookies
Ingredients:
- 3 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c butter (softened)
- 1 c white sugar
- 1 c brown sugar
- 2 tbsp corn syrup
- 1 tbsp vanilla
- 2 eggs
- 2 bags dark chocolate chips
Instructions:
- Preheat oven to 375
- Line cookie sheet with parchment paper.
- Whisk the flour, baking powder and salt together. Set aside.
- Beat the butter and sugar together until smooth
- Add the vanilla, corn syrup and eggs to the butter and sugar mixture until smooth.
- Add the dry ingredients in small amounts until it’s all mixed well.
- Stir in the chips.
- Roll dough into balls and place onto the sheet lightly pressing on each cookie while putting it into place.
- Bake in the oven for 11 minutes or until the cookie just begins to brown.
- Remove and enjoy while warm!
Extra Information:
- These are best served fresh out of the oven. I love to bake a sheet at a time and serve them hot right out of the oven. The batter keeps well in the fridge so you can enjoy warm cookies for a couple of evenings right out of the oven.
- This makes tons. The original recipe says it makes 18. I’ve doubled the quantities and have found it makes much more than 36. It makes at least 48 cookies if not more.
- Do not over cook these. This is extremely important. The timing is essential. In my oven these take 11 minutes exactly. When the top turns just begins to turn color remove them or they will become crunchy.
A Journey through Lent: Day 26
