Chocolate Chip Cookies
There are countless “best” chocolate chip cookies recipes out there. I am not going to make any such claims. I am sure that your Mom makes the best ones. However, I have been experimenting with different ways of baking cookies and now and then will post a recipe that I think is good for sharing. I made these ones large, soft and cake-like with an additional egg yolk and glucose. I used glucose as it helps keep the cookies soft (see note below). The recipe calls for milk chocolate chips because this is what I had on hand but you can chop in a couple of chocolate bars instead or use other chocolate chips. They are good cookies for taking along in a summer picnic basket, for snacks on a boat ride or serving on the patio with a steaming cup of coffee.
A note about glucose: glucose is an inverted sugar that does not crystallize and therefore produces softer cookies. You can substitute with light corn syrup to achieve similar results. You can buy glucose at places that sell cake decorating supplies as it is used in candy making, some icings and fondant. I bought it at Michael’s in Calgary.
8 oz butter or vegetable shortening
1/4 cup glucose or light corn syrup
1 cup brown sugar
3/4 cup white sugar
1 egg yolk
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 bag (270 gr) Hershey’s chocolate chip cookies ( I used milk chocolate chips)
Cream the butter and glucose or corn syrup in a medium size bowl.
Add the brown and white sugars and mix until blended.
Add the eggs and beat until they mixed into the butter-sugar mixture. Don’t over mix the eggs into the butter-sugar, just mix until combined.
Add the flour in about 3-4 additions but only until it is mixed in. Mixing in the flour for too long will make the cookies too crisp. Finish mixing the flour in with a spatula.
Add the chocolate chips and mix them in with a spatula
Preheat oven to 350℉.
Scoop out medium to large balls of dough using an ice cream scoop and place them a couple of inches apart on a baking sheet lined with a baking liner (Silpat is one option). Bake for about 10 minutes or until just turning golden. The balls will flatten as they bake but not spread all over the pan.
Remove and let cool a little before transferring to a wire rack.
Keep in a cookie jar on the counter until they are gone.
Makes about 12-16 cookies, depending on size.