These were quite the chocolate chip cookie.
I love that they are made with whole wheat; they have a delicious flavor and textures.
And, the chocolate.
The original recipe called for 3 CUPS of chocolate chips.
3 cups!
I could only bring myself to use 1 1/2 C and that was plenty.
Talk about chocolate chips in every bite.
The only change I'll make when making these again is to reduce the amount of sugar; they were fairly sweet. I'd likely reduce the granulated sugar to 1/3 C rather than 2/3 and see how that works.
Chocolately Chocolate Chip Cookies - Adapted from King Arthur
10 T unsalted butter
2/3 C brown sugar
2/3 C white granulated sugar
2 T light corn syrup*
1 T cider vinegar
2 large eggs
1 T vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 1/4 C whole wheat flour
1 1/2 C dark chocolate chips {original recipe calls for 3 C!}
*1 T agave nectar, or 1 T honey can be substituted, adding 1 1/2 tsp. water with either substitution
Preheat your oven to 375 degrees. Lightly grease your cookie sheets.
In a large mixing bowl, cream the butter, brown sugar, sugar, corn syrup {or agave/honey and water substitute}, and vinegar.
Beat in the eggs.
Then, add the vanilla.
Meanwhile, mix together the salt, baking powder, baking soda and flour. Add this mixture to the ingredients in the mixing bowl.
Beat until well mixed.
Stir in the chocolate chips.
Drop dough onto the lightly greased cookie sheets. I used a medium-sized cookie scoop to do this; this scoop contains roughly 2 T of dough.
Space these cookies 2-inches apart; they do spread out.
Bake 10-12 minutes at 375 until the edges are just set. The center will likely still look under done.
Transfer to a cooling wrack to cool completely.
Serve warm, or cold. And, for an extra special treat, warm the cookie and serve with a scoop of vanilla ice cream.
Makes 4 dozen cookies
Linked to: Mangia Monday, Tuesdays at the Table, Totally Tasty Tuesday, Sweet Tooth Friday, Fun with Food Friday, Sweets for a Saturday
