Yield - 4 doz
Baking Temp 375*
Baking time - 12 - 13 minutes
{I don't know that I'd follow the directions precisely next time - but I wanted to give this recipe every chance to be good - so I complied. ::snort:: My few adaptations in ()}
3/4 C (1 1/2 sticks) melted butter
1 C packed brown sugar (Rapadura)
2 tsp vanilla (T)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp espresso powder (opt - didn't use)
1/4 tsp baking powder
1/3 c light corn syrup (agave nectar - though honey could be used)
1 T cider vinegar
2 large eggs
2 1/2 C whole wheat flour (hard white or red)
3 CUPS chocolate chips
Melt butter, stir in sugar. Heat until mixture bubbles. Remove and cool to lukewarm.
Stir in vanilla, salt, baking soda, espresso powder, baking powder, corn syrup and vinegar. Add the eggs. Beat well after each addition., then add flour, stir to combine. Finally mix in the chips. REFRIGERATE the dough, covered, overnight.
Preheat oven.
Bake until just brown around the edges , 12 - 13 min. Remove cookies from oven and cool completely on the pan, loosen after 5 minutes.
*My other new favorite cookies are great, these are chewier because there is no oatmeal in them. The family is split as to which they like best.