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Home » Chocolate Chip Cookies

In Between Chocolate Chip Cookies

Last updated on November 6, 2019 By Anna 8 Comments This post may contain affiliate links.

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.

In Between Chocolate Chip

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

Recipe

In Between Chocolate Chip

In Between Chocolate Chip Cookies

Cookie Madness
Shirley Corriher’s In Between Chocolate Chip Cookies
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 21

Ingredients
 

  • 1 cup pecan halves 120 grams
  • 2 tablespoons butter 28 grams
  • 1 ½ cup cake flour 170 grams
  • ¾ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 5 tablespoons unsalted butter 70 grams -- salted okay, too
  • 5 tablespoons butter-flavored shortening 60 grams
  • ¾ 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 ¼ cups your favorite type of semisweet chips or dark or bittersweet

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

 

More Chocolate Chip Cookies

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  • Wegmans Chocolate Chip Copycat Cookies
    Wegmans Chocolate Chip Copycats
  • Soft Thick Chocolate Chunk Cookies
    Cup4Cup Gluten Free Flour Review

Reader Interactions

Comments

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  1. Anna

    November 22, 2007 at 7:59 am

    Hello Judy!

    Thanks for the comment. I wonder why this recipe isn't as popular as some of the others out there? The "In Betweens" are kind of what the back of the bag Toll House cookies aspire to be. That is, they are light, crispy edged and perfectly browned on the edge. Unlike some of the other cookies here, they aren't hearty and bakery-like. These are very homey.

    I'm going to have to make a batch of the puffy style cookies. I made them years ago, but kind of forgot how they tasted.

  2. Judy

    November 22, 2007 at 12:35 am

    These are my very favorite chip cookies. I bought Corriher's book when it was first published and I've been making these cookies ever since. I alternate between these and the puffy ones, since I've never cared for the flat crisp chip cookies. Also, I use different kinds of chips for fun. I've used cherry chips, cinnamon chips, green mint chips. It's a very versatile recipe. Thanks for highlighting it.

  3. Anna

    November 20, 2007 at 7:33 pm

    Hi Kelly,

    I think I put put pre-packaged trail mix in Monster cookies at one point. You might try making the award winning Mrs. Fields cookies, but instead of adding butterscotch chips and pecans, add trail mix.

  4. Kelly

    November 20, 2007 at 6:36 pm

    Anna, have you even made any cookies using prepackaged trail mix. I have a bag laying around and I am trying to find a way to use it up! I do hope you post some of your non- cookie thanksgiving recipes on your site!

  5. Anna

    November 20, 2007 at 3:11 pm

    Abi, my absolute favorite is the Ghirardelli bittersweet chips. But sometimes I get tired of them and buy Nestle semi-sweet or Hershey Dark. Oh, my other favorite are Callebaut chips, but those are harder to find.

  6. Abi

    November 20, 2007 at 3:07 pm

    Anna - What is your preferred type of chocolate chip? Usually I buy whatever is on sale, but I was wondering if there's something that you specifically recommend.

  7. Anna

    November 20, 2007 at 1:52 pm

    Cerise, do you mean the puffy ones from Shirley Corriher?

    These were really, really good. They hit the spot today.

  8. Cerise Ly

    November 20, 2007 at 1:50 pm

    I made the soft ones a few days ago using spectrum shortening. They dried out after a few days to crunchy. I will try the in between recipe tomorrow.

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