My make-ahead Thanksgiving dishes are done, but it’s too early to start the others. I guess this is Thanksgiving purgatory, so to pass the time I tried out a new chocolate chip cookie recipe called In Between Chocolate Chip Cookies. The recipe is from Shirley Corriher, a famous food scientist/cook.
She calls these her “in between” cookies because they’re neither too thick nor too thin. Mine were a little on the thin side, but they were delicious with crispy edges and soft centers. Sometimes cookies made with baking powder and cake flour come out a little cakey and not very brown. These aren’t cakey at all. In her book Cookwise, Shirley has 3 other versions of this cookie – basic, puffy and thin. Cookies aside, Cookwise is a great book and a must for anyone interested in the science behind baking and cooking.
In Between Chocolate Chip Cookies
- 1 cup pecan halves 120 grams
- 2 tablespoons butter 28 grams
- 1 1/2 cup cake flour 170 grams
- 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 5 tablespoons unsalted butter 70 grams -- salted okay, too
- 5 tablespoons butter-flavored shortening 60 grams
- 3/4 cup light brown sugar 150 grams
- 2 tablespoons light corn syrup 36 grams
- 1 large egg 54 grams
- 1 tablespoon pure vanilla extract used "un-pure" and cookies were fine
- 1 1/4 cups your favorite type of semisweet chips or dark or bittersweet
- Preheat the oven to 350 degrees.
- On a large baking sheet, roast the pecans for 10 to 12 minutes (check at 8). While the nuts are still hot, stir in the 2 T.butter. Let the pecans cool then chop them.
- Turn the oven up to 375 degrees.
- In a medium bowl, sift together flour, salt and baking powder; set aside
- Beat butter, shortening and brown sugar in a large bowl until light and fluffy. Add the corn syrup. Add the egg and beat for 30 seconds. Stir in the vanilla. With a mixing spoon, gradually add the flour mixture until thoroughly combined. Stir in the pecans and chocolate chips
- Line cookie sheets with non-stick foil or parchment. Drop rounded tablespoons of batter about 2 inches apart onto the sheets and bake the cookies for about 12 minutes or until the edges just begin brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.