Author Notes: One day, I was all set to make the Molasses Crinkle Cookies found in my great aunt’s 1945 edition of The Boston Cooking School Cookbook (side note: the binding on that cookbook is bomb-proof; it’s seen hard use for over half-a-century, and it’s still in great shape). But after I’d already started, I realized that I was out of molasses. What I did have was corn syrup, so riffing on the Crinkles recipe, I came up with the following Chocolate Chip Cookie recipe. I particularly like to dunk this cookie in orange juice, instead of milk. It’s weird but tasty. —doctorbaker
Serves: many
Ingredients
Dry Ingredients
-
2 1/4 +
cups flour
-
1/2
teaspoon salt
-
1
teaspoon baking soda
Other Ingredients (at room temperature)
-
1/2
cup butter
-
1/3
cup brown sugar
-
1
egg
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1/2
cup corn syrup
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1
cup chocolate chips
-
sugar for dipping
-
cold water
Directions
- Preheat oven to 375 and prepare preferred cookie sheets (I use parchment paper on an airbake pan).
- In a medium bowl, mix together dry ingredients and set aside.
- In a large bowl, cream butter and sugar together. Add egg and corn syrup and beat well.
- Add dry ingredients and mix just to incorporate.
- If dough is not stiff enough to form into balls, gently add more flour, 1/4 cup at a time.
- Stir in chocolate chips.
- Form dough into balls 1 1/2″ in diameter. Dip the balls in a small bowl of sugar and place on cookie sheet, sugared side up.
- Sprinkle each ball with 2-3 drops of cold water.
- Bake at 375 for 10 minutes.
