Deliciously Chewy Double Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 30 |
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A couple interesting ingredients make these cookies unique – Kamut flour for a delicious buttery note and texture, cream cheese for tenderness, a touch of nutmeg for that “bakery” aroma and a combination of three sugars and corn syrup for an out-of-this-world chewy / crispy bite! Read more ! These are best if the dough is wrapped and chilled overnight (or up to 3 days - but you can freeze it too!) in the fridge, but works for immediate baking also. Ingredients:
2 cups (200 g) flour |
1 1/2 cups (130 g) kamut flour |
1 tsp baking powder |
1 tsp baking soda |
1/4 tsp nutmeg |
1 tsp salt |
3/4 cup (165 g) shortening |
1/4 cup (60 g) light cream cheese |
1 cup (200 g) brown sugar |
1/2 cup (100 g) demerara sugar |
1/2 cup (95 g) white sugar |
1 tbsp corn syrup |
1 tbsp egg replacer powder, prepared according to directions (or 2 eggs, beaten) |
1 1/2 tbsp vanilla |
1 cup (185 g) chocolate chips |
3/4 cup (135 g) white chocolate chips |
Directions:
1. Preheat an oven to 300 F.
2. Whisk together flours, baking powder, baking soda, nutmeg and salt. Set aside.
3. In a large bowl, cream shortening, sugars and corn syrup.
4. Add the egg replacer and vanilla, blending well.
5. Mix in the flour mixture until just incorporated, then fold in the chips.
6. Portion dough into roughly 2-tbsp sized balls. Flatten on ungreased sheets (though it’s useful to line with parchment!) to about 1/4” thick.
7. Bake 17 minutes.
8. Allow to cool completely on the sheets.
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