Title: CUSINE D'OR CHOCOLATE CHIP COOKIES
Categories: Chocolate, Cookies
Yield: 4 servings
2 1/8 c Flour
3/4 ts Baking soda
pn Salt
1 c Unsalted butter, slightly
-cooler than room temp.
1 3/4 c (-1 1/2 T) brown sugar,
-firmly packed
1 1/2 tb Corn syrup
2 lg Eggs, room temperature,
-lightly beaten
2 ts Vanilla extract
1/8 ts Almond extract
8 oz Swiss milk chocolate,
-cut into small chunks
8 oz Swiss semisweet chocolate,
-cut into small chunks
Crisp outsides and chewy centers, are often achieved by
undercooking. In this recipe a small amount of corn syrup is
substituted for some of the granualted sugar, for a chewy texture
without being soft or undercooked. Store cookies in the
refrigerator.
Mix flour with soda and salt. Set aside.
With an electric mixer, cream the butter until softened. Add
sugar; cream until light and fluffy. Blend in the corn syrup,
scraping down the bowl often.
Blend in the lightly beaten eggs, and vanilla and almond
extracts. If the mixture seems curlded or unhomogenous, add a bit
of the flour mixture to bind it.
Stir dry ingredients into creamed mixture, scraping down sides of
bowl occasionally. Stir in chocolate pieces gently by hand.
Chill batter 20 minutes. Line a baking sheet with parchment
paper.
Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
Flatten cookies very slightly. Bake at 350 degrees F. for 12
minutes, or until cookies are lightly golden brown. Cool 1 minute
on pans, then remove to cooling rack. Store in the refrigerator
to preserve flavors.
Yield: 4 dozen.
