Bready or Not Original: Chewy Honey Chocolate Chip Cookies
This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato
1/2cuplight brown sugarpacked
1large eggroom temperature
1cupchocolate chipsadd a variety!
In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, espresso powder, and salt. Sift together.
Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.