Our nephew Luke was visiting from England in August, and mowed through these chocolate chip cookies. Here's the recipe, Luke!
Luke's Chocolate Chip Cookies
1 c. unsalted butter, room temperature
1 c. unsalted butter, room temperature
1/2 c. vegetable shortening
1 1/3 c. dark brown sugar
1 1/3 c. white sugar
4 T. corn syrup (or golden syrup)
2 T. cider or white vinegar
4 lg. eggs, room temperature
2 T. vanilla extract
1 t. salt
1 t. baking powder
1 t. baking soda
5 cups flour
2 bags (about 4 cups) chocolate chips
Cream butter and shortening until well mixed and fluffy. Gradually add sugars, corn syrup, and vinegar and beat until light and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, salt, baking powder and baking soda. Stir in flour and chocolate chips. If the dough still looks extremely soft, add a little more flour.
Chill the dough at least 1 hour, or if possible, overnight (I find if I bake these right away, they spread to much.) For large cookies, bake at 375 for 12-15 minutes. I use parchment-lined baking sheets. Adjust baking time and temp as necessary. Let cool on trays for a few minutes before transferring to a rack.
This makes a ton of cookies, so half the recipe if you want, but I like to make a full recipe and freeze logs of the chilled dough for future use.
4 comments:
Those look really good right now! Yummy.
I am going to try these right now!
I made half a batch last weekend. They were delicious! My Father in law didn't get any. I am making a full batch this time. Half for my father in law and the other half for a court of honor on Sunday. Once again Great recipe!!
Cathy any time I make chocolate chip cookies anymore this is the recipe I use. Thank you for the great recipe!
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