Shirley Corriher’s In Between Chocolate Chip Cookies
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 21
Author Cookie Madness
Ingredients
1cuppecan halves120 grams
2tablespoonsbutter28 grams
1 ½cupcake flour170 grams
¾teaspoonsalt
1 ½teaspoonbaking powder
5tablespoonsunsalted butter70 grams -- salted okay, too
5tablespoonsbutter-flavored shortening60 grams
¾cuplight brown sugar150 grams
2tablespoonslight corn syrup36 grams
1large egg54 grams
1tablespoonpure vanilla extractused "un-pure" and cookies were fine
1 ¼cupsyour favorite type of semisweet chipsor 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.