23 June 2007

Droolworthy...Michael Smith's Chocolate Chip Cookies


This morning I ventured to my favourite beach...not a soul in sight...peace..tranquility...and a great book. Now this afternoon we have rain, so, it is the perfect time to forget what we are missing and dive into some baking. There is something so comforting about a batch of gooey chocolate chip cookies fresh from the oven. This recipe comes from Mike Smith on the Food Network. He adds a tablespoon of corn syrup so that the cookies remain soft in the centre...my ultimate!!!!! If you toast the chopped walnuts that adds that extra bit of flavour as well. Enjoy!!! I know I am!!!

**Michael Smith's Chocolate Chip Cookies**

1 cup of all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold, unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon corn syrup
1 egg
1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup coarse sugar (optional)
1/2 cup oats (optional)
1/2 cup chopped walnuts (optional)


Preheat oven to 375F.
 
Whisk the flour, salt, and baking powder together in a small bowl. Cream the cold butter and sugars together in a stand mixer. Beat until well combined and creamy. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Work those muscles!!

Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips by hand. If you desire stir in the oatmeal and walnuts.

Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Sprinkle a bit of the optional coarse sugar on each cookie.

Bake for 10 minutes. Cool for 2 minutes. Remove and cool further...if they last that long!!!
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4 comments:

  1. Those cookies look great! I like my cookies chewy too. I'll have to see if I can find corn syrup, I wonder if it is called something else here?

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  2. Holler,

    I was just talking to mom & dad on MSN. They are from Britain. Corn syrup is made from corn so the nearest substitution would be Tate & Lyle Golden syrup. "Out of the Strong Comes Forth Sweetness". We used to have golden syrup on ice cream when we were kids.

    ReplyDelete
  3. Hi Valli,
    Thanks for that!
    Where in the UK are your parents from? Were you born there?

    ReplyDelete
  4. I would agree, recipes globally can be confusing at times. It took me a while to figure out what a stick of butter in the States was; and when I cook from Delia Smith I have to convert to ounces. Canada uses the metric system with mL and grams, but, they also use cups and tablespoons. Very confusing!!! A zucchini is a courgette..an eggplant is an aubergine..icing sugar is powdered sugar which does not mean berry sugar...AAAAAHHHH!

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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