Two-Chocolate Chocolate Chip Cookies
I have to confess that I have been on a cookie baking binge lately. I wonder what got me started? Probably my outing with my friend Anne who celebrates her wedding anniversary every year by donning her original wedding gown and going out in a “chauffeur” driven luxury car, dressed as a bride, delivering cookies (aha) to un-expecting and bewildered friends . I went with her dressed as the “bride’s maid” but more on that in an upcoming post. So I have been baking cookies and have made a few different varieties and will post them over the next couple of weeks. What can I say about these delicious chocolate chip cookies? I make them extra chocolaty by combining both white and dark chocolate and extra soft by using oil and adding corn syrup to the cookie dough to help make them chewy and soft. As I mentioned before here I am of the chewy cookie camp (vs. crispy). I bake half the recipe into small cookies and the other half into large ones. They keep well for a few days in a cookie jar if they’ll last that long. The cookies keep their shape and do not spread out much as they bake. I have never had much success with the cookies that spread all over the cookie sheet. It’s so annoying because inevitably they merge into one giant mess. Not these ones though. These have been in my repertoire for a long time and I am sure you will add them to your recipe collection. They are casual enough for a lunch box and sophisticated enough for a high tea service. They are so easy and so delicious. Saying any more would be redundant. Enjoy.
1/2 cup butter
1/4 cup vegetable oil (canola is good)
2 tablespoon light corn syrup
1/2 cup white sugar
1/3 cup brown sugar
1 tablespoon pure vanilla extract
1/4 teaspoon baking soda
1 1/3 cups flour
4 oz milk chocolate, chopped
1/2 cup white chocolate chips (Callebaut is good)
Place butter, oil and corn syrup in the bowl of an electric mixer and mix until light and fluffy, about 2 minutes.
Add both sugars and continue to mix until sugar is well blended into the butter.
Add the egg and vanilla and continue mixing until batter is smooth and fluffy, about 2 minutes.
Sift the flour and baking soda over the butter-egg mixture (a little at a time) and mix with the mixer just until flour is incorporated. Do not over mix.
Add the chocolates, both white and dark and mix them in with a spatula. Reserve a few chunks of chocolate to sprinkle over the cookies once they are formed (before baking).
Using an ice cream scoop, scoop out balls of dough and place on a baking sheet lined with Silpat (non-stick silicon baking liner).
Pat a few chocolate chunks or gratings over each of the cookies.
Place in a preheated 350℉ oven and bake for about 10-12 minutes until cookies just begin to turn golden. Do not over bake.
Have a few cookies yourself (chef’s privilege) and store the rest in a cookie jar.