I’m no food blogger, but I enjoy cooking, and I rarely follow recipes. So when I got a sweet-tooth for chocolate chip cookies today, I decided to do a little experiment. First I Googled ideas for making your chocolate chip cookies better, and there were all kinds of things. I took notes. Then I looked at three or four different recipes to get an idea of proper quantities – then I went to work, with Lunch Bucket as co-cook. The result? Baba’s Backseat Chocolate Chip Cookies. (the backseat thing is a sort of inside joke, which I’ll have to explain some other time.)
They came out great! Anyway, here’s the recipe! Enjoy!
Baba’s Backseat Chocolate Chip Cookies
1/4 corn syrup
1 cup brown sugar
1/2 cup white sugar
1 cup butter
3 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 TB Vanilla
1 tsp lemon juice
Mint chocolate chips (or any kind of chips – white, butterscotch, peanut butter, milk chocolate, semi-sweet, whatever)
Cream corn syrup, sugars, and butter in small saucepan and simmer on lowest stove setting, stirring constantly until butter is melted and sugar dissolves (do not boil). Remove from heat, pour into cool (even cold if available) container and place in freezer.
In a separate bowl, mix flour, salt, soda, and baking powder together.
In another separate bowl, separate the eggs and beat whites to soft peaks. Beat yolks in separate bowl (sorry, a lot of dishes, I know) and then fold into whites.
Take the first bowl out of the fridge (should be cool and syrupy) and mix the eggs into it. Mix well, but do not whip.
Mix in the powder ingredients, but don’t whip, so there’s a little bit of powder that’s not completely mixed in.
Add vanilla and lemon juice, and mix slowly but thoroughly (just enough so it’s mixed well, not whipped).
Fold in chocolate chips.
Chill in the fridge for as long as you can stand (up to a day). Preheat oven to 375. Spoon onto cookie sheet in 1 inch round balls. Cook for 8-10 minutes.
Makes about 5 dozen scrump-diddly-umptious cookies!