Totally yummy, will be making these again and again--10/10! These cookies stay chewy days later, too (unlike some chewy ones that are only that way day-of baking).
Link to my YouTube of my preparation of the recipe: https://youtu.be/XD3NjYMa69A
Original recipe credit: PDF version of cookbook Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery by Tina Casaceli, 2011.
Ingredients:
11.25 oz. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, softened
1 c. light brown sugar, packed
1/2 c. sugar
1/3 c. chocolate syrup
2 T. light corn syrup
2 large eggs, room temperature
2 tsp. vanilla extract
2 c. semisweet chocolate chips
Directions:
1. Prepare baking sheets by lining them with parchment. Heat oven to 350°F.
2. Combine flour, baking soda, and salt in a small bowl. Set aside.
3. In the bowl of a stand mixer, beat butter for 3 minutes (will become light and fluffy).
4. With the mixer running, gradually add in the brown sugar, regular sugar, chocolate syrup, and light corn syrup. Beat together until light and creamy.
5. Beat in eggs one at a time, followed by vanilla, until incorporated.
6. Add in the reserved dry ingredients mixture and mix until just combined (a few flour streaks left is okay).
7. Mix in the chocolate chips by hand using a wooden spoon.
8. Use a cookie dough scoop (or small ice cream scoop), make rounded Tablespoon-sized portions of dough and place on prepared cookie sheets, spacing portions around 2" apart.
9. Bake for 12 minutes, or until crisped at edges and set in centers. Remove from oven, let rest on sheet for a minute or two, then transfer to a cooling rack. Once cooled, enjoy! (Store in airtight container to maintain chewiness.)
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