National Chocolate Chip Cookie Week

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Guaranteed ABC* Chocolate Chippers
Categories: Snacks, Cookies, Chocolate, Nuts
Yield: 30 Cookies

3 c Unbleached all-purpose flour
1 1/4 ts Kosher salt
1 ts Baking soda
1/4 ts Baking powder
3/4 c Unsalted butter; softened
1 c Dark brown sugar
1/2 c White sugar
1 tb Vanilla extract
2 lg Eggs
2 tb Dark corn syrup
1 tb Half & Half cream
2 c Semisweet chocolate chips
1 1/2 c Chopped walnuts; toasted

* Absolute Best Chewy

Position oven rack in lower third of oven and preheat to
350ºF/175ºC. Line cushion-type baking sheets with baking
parchment; set aside. (Professional bakeries double their
baking sheets and use baking parchment.)

In a medium bowl, whisk together flour, salt, baking soda
and baking powder; set aside. In a large mixer bowl,
cream together butter, sugars and vanilla at medium 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.

For each cookie, using a 1 3/8" spring-loaded scoop (or 1
tablespoon 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. Don't worry, this will not harm
the cookies. I guarantee that this added effort will be
worth it for these cookies!) Arrange at least 2" apart on
prepared baking sheets. (Cookies will spread a bit during
baking.) Flatten each ball of dough slightly with heel of
hand or fingers.

Bake for 14 minutes or until light golden brown around
edges and centers are still a little puffy. (Do not
underbake this particular cookie or they will be too
soft.) Allow cookies to cool at least 5 minutes while on
baking sheets before transferring (with a thin, metal
cookie spatula) 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. (These chewy chocolate chip cookies keep
better than traditional types.)

NOTE: Professional chefs and pastry chefs use coarse
kosher salt. However, you may substitute 1 teaspoon
regular table salt for 1 1/4 teaspoons coarse kosher
salt.

TO TOAST NUTS: Toasting nuts brings out their flavor and
makes them crisp. It is easy to do. Preheat oven to
350ºF/175ºC. Place nuts, in a single layer, on an
ungreased baking sheet. (I like to use my round non-stick
pizza pan because it has a lip on it which prevents the
nuts from rolling off.) Bake for 7 to 8 minutes, stirring
halfway through baking time, or until nuts become
fragrant and are lightly browned. (Watch nuts closely to
prevent burning.) Cool nuts completely before chopping
and adding to recipe. (You can speed up the cooling
process by immediately placing hot, toasted nuts onto a
plate and place in the freezer for 5 to 8 minutes.
Halfway through chilling time, stir the nuts to aid the
cooling process.)

Recipe By: Stacy M. Polcyn

RECIPE FROM: http://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I didn't know it was impossible when I did it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)