ABC (Absolute Best Chewy) Chocolate Chippers
Makes 2 1/2 dozen
3 cups unbleached all-purpose flour
1 1/4 teas kosher salt (or 1 teas 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
1. Position oven rack in lower third of oven and preheat to 350
degrees F. Line cushion-type baking sheets with baking parchment;
set aside.
2. In a med bowl, whisk together flour, salt, baking soda and
baking powder; set aside. In a large mixer bowl, cream
together butter, sugars and vanilla at med 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.
3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or
1 Tbl 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. Arrange at
least 2" apart on baking sheets. Flatten each ball of dough
slightly with heel of hand or fingers.
4. Bake for 14 mins or until light golden brown around edges
and centers are still a little puffy. (Do not under bake this
particular cookie or they will be too soft.) Allow cookies to
cool at least 5 mins while on baking sheets before transferring
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.