Tuesday, May 22

Golden Crispy Chewy Sparkly Chocolate Chip Cookies




 Another Chocolate Chip Cookie??  Absolutely!  These are for the Chocolate Lovers everywhere!  This recipe is adapted from Cairns Manor, which was adapted from a recipe originally found at King Arthur Flour...so I'd say it's now a new recipe. 







What intrigued me about this cookie recipe was the use of vinegar {apple cider or white...I used cider}.  I had never seen that in a cookie recipe, so I knew I was going to make them right away!

I used both regular sized semi-sweet chocolate chips AND mini semi-sweet chips.  That was my unique addition and contribution.  Where there's normally a vast space between chocolate, the mini chips fill the void, delighting the palate with mini bursts of sweetness and intrigue.  They connect the dots between bites...










How to make and bake these Golden Crispy Chewy Delicious Chocolate Chip Cookies?

Find the printable recipe here.


Golden Crispy Chewy Sparkly Chocolate Chip Cookies

Adapted from Cairns Manor
Adapted from King Arthur
   
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1 cup unsalted butter, softened slightly
1/2 teaspoon salt
2 teaspoons vanilla extract {Nielsen Massey}
1 teaspoon vinegar {cider}
1 teaspoon baking soda
1 large egg
2 cups unbleached King Arthur All-Purpose Flour {spooned and leveled}
Scant 2 Cups semi-sweet chocolate chips
Scant 1 Cup mini semi-sweet chocolate chips

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. {I use Golden Touch baking cookie sheets from Williams Sonoma...neither greasing nor parchment required}

1. In a large bowl, combine the sugars and butter, and beat on medium speed until they are well creamed.

2. Add in the egg and vanilla, beating again until well combined.

3. Next add in the vinegar, salt, and baking soda, beating until smooth and creamy.

4. Mix in the flour, then fold in your chocolate chips.

Use a spoon or two to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides to account for spreading.

Bake the cookies for 10 to 12 minutes, till their edges are brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. These bake closer to 10 minutes...set the timer and keep an eye on 'em!!

Chocolate Chip Cookies are a favorite amongst Americans, and go well for any party, every occasion.  I love to bake tiny ones to giant ones... These will make a special debut this Summer at EVERY potluck party and barbecue!

Add nuts or no nuts, dried fruit, coconut, flavor extracts, less chocolate...but definitely not more!  These have plenty!!   Make these unique, but don't forget to share your newly created recipe!


-Becky Charms