Sunday, March 29, 2009

soft baked chocolate chip cookies

I admit, in the past I have eaten those "soft" batch cookies from the store....but I always regret it.  To think of the chemicals and preservatives that those cookies must contain to stay soft and chewy, on grocery store shelves for months and months...oh, it disgusts me...  
Here is a version of the "soft baked" chocolate chip cookies you can actually enjoy.  I'm not saying these are any type of health food, but at least you know what's in them!  They are chewy and soft, as promised.

Recipe from Everyday Food Magazine
Makes 48  
2 1/2 cups all-purpose flour (spooned and leveled)  
1/2 teaspoon baking soda
1/4 teaspoon baking powder  
1/2 teaspoon salt  
1 cup packed dark-brown sugar  
1/2 cup (1 stick) unsalted butter, room temperature  
1/4 cup light corn syrup  
2 large eggs  
2 teaspoons pure vanilla extract  
2 cups semisweet chocolate chips 

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, baking soda, baking powder, and salt.  

In a large bowl, using an electric mixer, beat sugar, butter, and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips.  

Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny, 10 to 12 minutes, rotating sheets halfway through. Let cool 2 minutes; transfer to wire racks, and let cool. Repeat with remaining dough. Be careful not to overbake! (To store, keep in an airtight container, up to 5 days.)  

Helpful Hint: For evenly round cookies, use a 1-tablespoon cookie scoop to release neat balls of dough onto the baking sheets.  

By the way, I took these in to work and they were devoured!  Just in case you're looking to score some brownie points at work :)

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