Friday, May 24, 2013

Nutty Chocolate Chip Cookies

I have a confession to make, I love chocolate chip cookies. Big ones, small ones, crispy, crunchy, soft and fluffy. I love them all. Today is a recipe for a nutty chocolate chip cookie with a crispy exterior. By switching the sugar for corn syrup, these cookies become nice and crisp on the outside when in the oven. The ground walnuts keeps the insides soft and nutty. These are my favorite for dipping into a cold glass of milk.


Recipe yields 18 cookies

Ingredients
1/2 cup shortening
3/4 cup light corn syrup
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup ground walnuts


Preheat the oven to 350F degrees. Add the shortening to the bowl of your stand mixer and mix with the paddle attachment for about one minute. Add the corn syrup, vanilla extract, baking soda and salt to the bowl and continue to mix until well combined.


In small batches, add the flour and mix until just incorporated.


Add the chocolate chips and walnuts to the bowl and stir in.


Using a cookie scoop, scoop cookie dough onto a lined baking sheet. Bake for 15-18 minutes or until the edges are golden and crisp.


Remove from oven and pat down the centers if they are still domed. Let cool on a wire cooling rack. Enjoy with a nice cold glass of milk!

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