Chocolate Chip Cookies
Chocolate Chip Cookies
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Yield: 20 cookies
Chocolate chip cookies get the upgrade they deserve when baked with Swans Down® Cake Flour. Mix in some walnuts, pecans or peanuts for a nuttier version of this classic comfort cookie.
Ingredients
  • 1 3/4 cups sifted Swans Down® Cake Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick + 1 tablespoon unsalted butter, melted and cooled
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar. packed
  • 1 egg
  • 2 tablespoons corn syrup
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups bittersweet chocolate chips or chocolate bars, chopped
Directions
  1. PREHEAT oven to 350℉.
  2. WHISK sifted flour, baking powder and salt in large bowl. Mix melted butter, sugar, brown sugar, egg, corn syrup, milk and vanilla extract together in separate bowl. Add butter mixture to flour mixture and stir until incorporated. (Be mindful not to over mix so the cookies stay tender.) Fold in chocolate.
  3. SCOOP about 2 ounces (1 ½ tablespoons) of dough for each cookie and form mounds 2 inches apart on a baking sheet. Bake for 10 to 12 minutes until golden on the edge and slightly puffed in the center.
Reviews
  • Laura Stamski says:

    I made these today, is it true there’s no baking soda? Wondering if using an electric mixer to blend butter/sugar/egg would have made a higher cookie. These came out quite flat.

    • Swans Down says:

      Hi Laura, Yes this recipe does not call for baking soda. It’s the melted butter that results in a lower profile, more chewy cookie. If you prefer you can put the cookie in the fridge for about 30 minutes to firm up before baking. Happy baking!

  • Beth T says:

    This was the only flour I had on hand so I looked up the recipe and the batter came out beautiful and soft. the cookies were so good and its the only way I will make them from how on!

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