Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the medium version. I have also posted the puffy version: Shirley Corriher's Chocolate Chip Cookies, Puffy Version The thin version was previously posted here as Thin and Crispy Chocolate Chip Cookies
- Preheat oven to 375°F.
- Sift flour, salt and baking powder together. Set aside.
- Beat butter, shortening and sugar until fluffy.
- Add corn syrup.
- Add egg and beat thoroughly.
- Beat in vanilla.
- Gradually add dry ingredients and beat on low speed until thoroughly combined.
- Stir in chips.
- Drop onto lightly greased cookie sheets and bake at for about 12 minutes, or until edges begin to brown.
My son is always asking for chocolate chip cookies that are crisp on the outside, but soft and gooey on the inside. I've found them! Hope they ship well, because I'm going to ship them to him at college. I did lower the cooking temp to 350 degrees, but otherwise I made as posted. Thanks for sharing!
Made these according to the recipe (no changes) & the two of us chocoholics here are enjoying them as great chocolate hits! Very, very nice! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
Just loved these cookies!!! I made them to the recipe except that I used all purpose flour and 6 oz's mini chocolate chips. I love the contrasting sweet and salty flavors in a good chocolate chip cookie and this recipe has that great balance. Mine turned out like the recipe states, not flat and crispy but not real soft and fluffy. I think the only thing I would change is to cook it at 350 degrees for the full 12 mins, as I had to turn down the temp and cook them about 10 mins. Thanks for sharing a wonderful recipe that we will repeat!! Made for 123 Tag Game.