Soft Chocolate Chip Cookies

20180804_220500Next up for the baking challenge…COOKIES!
I am loving the recipes so far for the King Arthur Flour’s Bake the Bag.
This weekend I completed Week 2 in the series: Soft Chocolate Chip Cookies.
I was a little skeptical using wheat flour as it makes the texture of things grainy but I have to tell you that these are the softest cookies I have ever made. AND they stayed soft 2 weeks later (in a zip lock bag)!
I think I am doing to do a taste test at work to see which cookie wins out. The wheat flour recipe or the white flour recipe. You really can’t taste much of a difference but there is a definitely texture difference. This cookie is crispy on the outside but super chewy on the inside.
I actually like this recipe compared to the toll house recipe and it’s made with wheat flour. Delish!
I will definitely make this recipe again, with the wheat flour and all.

Makes about 32-36 cookies.

Ingredients

  • 6 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon butter-rum extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cider vinegar
  • 1 large egg
  • 2 cups King Arthur White Whole Wheat Flour
  • 1 cup semi-sweet chocolate chips
  • 1 2/3 cups of mini chocolate chips

Directions

  1. Preheat the oven to 350°F. Use a Silpat or line with parchment, two baking sheets.
  2. In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.
  3. Beat in the vinegar and egg.
  4. Measure flour by gently spooning it into a cup, then sweeping off any excess.
  5. Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined.
  6. Use desired cookie scoop to drop onto the prepared baking sheets. 
  7. Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown. 
  8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
  9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.
Here is a link to the original recipe: KAF Soft Chocolate Chip Cookies that has lots of baking tips to help make it perfect!
I can’t wait to find out what next week’s recipe brings!
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