So I realize there’s about a million chocolate chip cookie recipes out there. About half of which claim to be 'The World’s Best!' But that’s still not going to hold me back from sharing my go-to chocolate chip cookie recipe. I ain't gonna lie, my recipe is excellent. There’s that and it only involves one mixing bowl, which is nice for the lazy baker; it contains four types of sweet-stuff (aka: sugar or sugar-like-substance), which is nice for the multifaceted baker; and it's really, truly, better than the majority of those others claiming to be 'The World’s Best!'
Believe me, I’ve investigated.
In my book, every American parent (notice how I didn’t say mother?) should be able to bake a decent chocolate chip cookie. Norwegians don’t really do cookies outside of the Christmas season (although they do go all out with their butter and sugar at Christmas). The truth is, most Norwegians have no idea how to make a chocolate chip cookie, which kind of makes sense since it’s impossible to buy chocolate chips at the grocery store and kids snack on buns, not cookies, as a special treat- tell that to my kindergarten niece who sits down at the lunch table and eats her cookie and only her cookie on a Monday through Friday basis. It must be an American thing. I’m sure Brits and the French and probably the Germans too eat their fare share of cookies, but they can’t possibly do it on an American level. We Americans like to do everything on a bigger and grander and more in-your-face scale, cookie baking and eating are no exception.
It was actually a British mother living in France that got me thinking about posting this here recipe in the first place. And it’s a good thing too. Otherwise, I’d be the lone American food blogger without a recipe for chocolate chip cookies on her site. And we wouldn’t want that...
Just a quick note: what sets these cookies apart is the addition of corn syrup and vinegar. Weird, I know, but just go with me here. I'm not sure how the good people at King Arthur’s came up with the idea, but they say to put light corn syrup and a little apple cider vinegar in the cookies. What amounts is a very desirable bumpy, chewy cookie center and crisp cookie edge- the best of both worlds, as far as chocolate chip cookies go. I like baking off a dozen and then forming the rest, flash freezing them, and then packing them down in a Ziplock bag for future spur of the moment baking (it’s pretty nice to be able to bake just a few cookies at a time when the mood hits). One more thing- keep an eye on these guys and don’t over bake them!
Pretty Decent Chocolate Chip Cookies
Ganske Gode Kjekks med Sjokoladebiter
*Adapted from The King Arthur Flour Baker's Companion
(Makes about 3 dozen, 4”cookies)
3/4 cup (1 1/2 sticks/170 g) unsalted butter, softened
1/2 cup (115 g) dark brown sugar, packed
1/2 cup (100 g) granulated sugar
2 tablespoons light corn syrup
1 teaspoon apple cider vinegar (although I believe plain old white vinegar would be fine too)
1 large egg
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups (315 g) unbleached all-purpose flour
1 1/2 cups (250 g) semisweet chocolate chips
- Preheat the oven to 375F/190C. Lightly grease (or line with parchment) two baking sheets.
- In a medium-sized mixing bowl, cream together the butter, sugars, corn syrup and vinegar, then beat in the egg.
- Beat in the vanilla, salt, baking powder and baking soda, then stir in the flour and chocolate chips/chunks.
- Drop the dough by the tablespoonful onto the prepared baking sheets and bake for 10 minutes, until they’re just set, the centers may still look a bit undone. Remove them from the oven and transfer them to a rack to cool.