Ingredients for Shirley Corriher's Chocolate Chip Cookies Medium Version
- Cake Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup (1 stick) shortening
- Light Brown Sugar
- 2 tablespoons light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- Chocolate Chips
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How to Make Shirley Corriher's Chocolate Chip Cookies Medium Version
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1/2 cup (1 stick) shortening, and 3/4 cup (150g) granulated sugar and 3/4 cup (150g) packed brown sugar until light and fluffy.
- Stir in 2 tablespoons light corn syrup.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups (400g) chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Exact baking time will depend on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
11g
Carbs
4g
