Soft Chocolate Chip Cookie This recipe came from The King Author Flour Baker's Companion but I've adapted it a bit. I find measurements in grams to be more accurate for dry ingredients. However, most of us don't have scales that are accurate enough to measure small amounts like 1/4 teaspoon, so I've retained those measurement where appropriate. Every time I make these cookies people rave over them! They will look wonderful coming out of the oven and then as they cool they spread out and become thiner. You may worry that you've done something wrong -- you haven't! If you think the cookies are too thin, add an additional 1/4 cup of flour to the mix. Enjoy...  Ingredients: 1 1/2 sticks (6 oz.) butter 125 grams sugar 175 grams dark brown sugar 1/4 cup light corn syrup 275 grams flour 2 teaspoons vanilla extract 3/4 teaspoon salt 3/4 teaspoon baking powder 1/4 teaspoon balking soda 1 large egg 1 cup chopped walnuts 2 cups semisweet chocolate chips -- I prefer Guittard    Directions: Prepare two cookie sheets (13"x17") by lining them with parchment paper. Preheat oven to 375°F. Using a stand mixer, beat the sugars, baking power, salt and baking soda, butter and corn syrup together until fluffy. Add the vanilla and egg. Beat well. Beat in the flour. At this point everything should be well mixed. Add the nuts and chocolate chips and stir just until mixed -- want to avoid breaking the nuts into tiny pieces. Now use a 1 tablespoon (1 1/2 inch diameter) scoop to drop rounded blobs of cookie dough onto one of the parchment lined sheets. It's a good idea to refrigerate the cookie dough for a few minutes before scooping onto the cookie sheet. Also do this between batches. Bake for 12-14 minutes, until just lightly browned on the edges. They will look slightly underdone in the middle, but will set up as they cool. Cool on the baking sheet for 5 minutes and then move to a wire rack. After completely cool transfer to an airtight container (e.g. Ziplock bag).

© 2005 David Curbow All Rights Reserved.