Yes, more of them.
After the fateful article about David Leite’s “perfect” chocolate chip cookies, the blogosphere, if not the entire world, has been inundated with these classic cookies. Overloaded with so much chocolate and brown sugar, it’s a true testament to the power of the CCC that no one is sick of them yet! I still wouldn’t blame you for skipping over this post, however, since I’m sure you already have at least a half dozen recipes bookmarked for the same exact thing already.
I too have a number of recipes for American staple, one of which is published in Go Dairy Free. Printed at a time when I thought it could get no better CCC, it was a wholly triumphant day when I pulled that final batch out of the oven and found them to be just as I had remembered from so many years passed, when I could merely hope to lick the beaters when my mom had finished, let alone create them myself. It will still be my go-to recipe for that traditional taste, but that doesn’t they couldn’t stand a somewhat more modern twist every now and then.
Encouraged by the wild success in using malted barley syrup recently, I could practically taste how harmoniously it would blend with the flavors of this cookie, and simply couldn’t resist the temptation to try it out. Now, I’m not about to claim that these are better than the first recipe, “just like mother made”, or the penultimate perfect CCC… But I’ll tell you one thing: They are damn good.
1 Cup All Purpose Flour
1 Teaspoon Baking Powder
1⁄2 Teaspoon Salt
1⁄4 Cup Semi-Sweet Chocolate Chips
1⁄4 Cup Dark Brown Sugar, Loosely Packed
1⁄3 Cup Malted Barley Syrup
1⁄4 Cup Margarine, Melted
1 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.
In a medium bowl, whisk together the flour, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in the chocolate chips and toss to coat.
Separately, combine the sugar, malt syrup, melted margarine, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly without over-beating it. Use a 3-ounce ice cream scoop to portion out cookies, and place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 9 per sheet.
Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.
Makes 8 – 10 large cookies