Deliciously Chewy Double Chip Cookies
From jo_jo_ba 14 years ago
- 17 minutes to make
- Serves 30
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. See less
Ingredients
- 2 cups (200 g) flour shopping list
- 1 ½ cups (130 g) Kamut flour shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- ¼ tsp nutmeg shopping list
- 1 tsp salt shopping list
- ¾ cup (165 g) shortening shopping list
- ¼ cup (60 g) light cream cheese shopping list
- 1 cup (200 g) brown sugar shopping list
- ½ cup (100 g) demerara sugar shopping list
- ½ cup (95 g) white sugar shopping list
- 1 tbsp corn syrup shopping list
- 1 tbsp egg replacer powder, prepared according to directions (or 2 eggs, beaten) shopping list
- 1 ½ tbsp vanilla shopping list
- 1 cup (185 g) chocolate chips shopping list
- ¾ cup (135 g) white chocolate chips shopping list
How to make it
- Preheat an oven to 300 F.
- Whisk together flours, baking powder, baking soda, nutmeg and salt. Set aside.
- In a large bowl, cream shortening, sugars and corn syrup.
- Add the egg replacer and vanilla, blending well.
- Mix in the flour mixture until just incorporated, then fold in the chips.
- Portion dough into roughly 2-tbsp sized balls. Flatten on ungreased sheets (though it’s useful to line with parchment!) to about ¼” thick.
- Bake 17 minutes.
- Allow to cool completely on the sheets.
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