- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Chewy Chocolate Chip

MyCookbook Recipe Database
MyCookbook Member: gte678f
Recipe Category: Dessert
Recipe Preparation Level: moderate


    3 cups unbleached all-purpose flour
    1 1/4 teaspoons kosher salt (or 1 teaspoon regular table salt)
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    3/4 cup unsalted butter, softened
    1 cup packed dark brown sugar
    1/2 cup white sugar
    1 tablespoon vanilla extract
    2 large eggs
    2 tablespoons dark corn syrup
    1 tablespoon light cream or whole milk
    2 cups semisweet chocolate chips
    1 1/2 cups coarsely chopped toasted walnuts or pecans


    Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an
    oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking
    sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use
    baking parchment.)

    In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large
    mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add
    eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce
    mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition.
    Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate)
    and nuts.

    For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop
    2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting
    hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap
    water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the
    cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches
    apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough
    slightly with heel of hand or fingers.

    Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do
    not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes
    while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool
    completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an
    airtight container at room temperature. (These chewy chocolate chip cookies keep better than
    traditional types.)

    Note: Professional chefs and pastry chefs use coarse kosher s

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.