Until now, I've never published a recipe, as I think of baking as magic and I don't want to give away the secrets. I'm making an exception because these cookies aren't very magical. There's absolutely nothing wrong with them - I engineered out all the flaws - but they turned out to be very basic cookies. Perhaps I've just grown sick of eating the various trial batches. I used a couple of ingredients that no "real" cook would; for me, the taste is more important than the protocol. The recipe is overly fussy, but it works. The cookies are crisp on the edges, then chewier and gooier further in and even a little cakey and doughy at the center.
1/3 c. unsalted butter
2/3 c. vegetable shortening
2 1/4 c. all-purpose unbleached flour
1 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. milk
1 tsp. baking soda
1/4 c. white sugar
1 1/4 c. light brown sugar, firmly packed
1 large egg plus one yolk
1 Tbsp. corn syrup
2 tsp. vanilla extract
2 c. semisweet chocolate chips
Sift together the flour, salt and cinnamon. Melt the butter and shortening. Heat the milk and dissolve the baking soda in it.
Pour the melted butter and shortening into a mixer's work bowl and add the sugar and brown sugar. Cream the butter and sugar together. Add the egg, yolk, baking soda and milk, corn syrup and vanilla extract and mix thoroughly. Add the flour, no more than 1/3 at a time, until completely combined. Stir in 1 1/2 cups of the chocolate chips. Store the dough in a refrigerator, wrapped in plastic wrap, overnight.
Preheat oven to 375 degrees. Form the dough into balls, slightly smaller than golf ball size (recipe makes 30-32 cookies) and place them on baking sheets, pressing the tops of the balls down flat [I did only six at a time, but they don't spread much, so one could do as many as 12 per sheet]. Use the remaining chocolate chips to evenly decorate the tops of the cookies. Bake for about 10 minutes, center rack, until the edges of the cookies turn toast brown [I used dark baking sheets and they took only 9 minutes and were very slightly overdone on the bottom], rotating the sheets after 5 minutes to ensure even browning.
Remove sheets from oven and let the cookies rest on the sheets 2 minutes before transferring to cooling racks. Cool completely, then store in an airtight container.
A variation I want to try is to make them Mexican, by using Mexican chocolate, Mexican vanilla, Mexican cinnamon and substituting lard for the butter and shortening.
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