Thin and Chewy Chocolate Chip Cookies

I posted these amazing cookies more than 4 years ago, but they're so delicious, and because my blog audience has grown, I felt the need to share them again.  The recipe is adapted from CookWise by Shirley O. Corriher (some of you might know her as a guest on Alton Brown's Good Eats show).  In the book, Shirley shares 4 chocolate chip cookie recipe variations; basic, thin, puffed, and lastly, in-between.  The "puffed" and "in-between" versions rely on the use of butter-flavored shortening instead of real butter like the "basic" and "thin" versions.  Since my blog is called ButterYum, you can guess which variations I tried - the basic and the thin ones.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.  I think the mini chocolate chips and full tablespoon of pure vanilla extract take these cookies over the top.  An added bonus, the recipe contains no eggs so feel free to eat as much raw cookie dough as you like!  

Items used to make this recipe:

(affiliate links)

• Cookies by Shirley O. Corriher https://amzn.to/34j03Sz

• golden syrup https://amzn.to/3rb9e0b

• the best pure vanilla extract https://amzn.to/3uc2uB9

• half sheet pan https://amzn.to/3IQWMIO

• silpat liner https://amzn.to/3gaUV5o

• #50 cookie scoop https://amzn.to/3IIT1Fi

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THIN AND CHEWY CHOCOLATE CHIP COOKIES

makes 36 cookies (#50 cookie scoop)

Printable Recipe

Ingredients

• 1 1/2 cups (180g) bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

• 3/4 teaspoon fine salt

• 3/4 teaspoon baking soda

• 10 tablespoons unsalted butter, softened

• 1/2 (100g) cup granulated sugar

• 1/3 (71g) cup light brown sugar

• 3 tablespoons Lyle’s golden syrup (or light corn syrup)

• 2 tablespoons milk

• 1 tablespoon pure vanilla extract

• 1 cup (6 ounces) mini chocolate chips (I find regular chocolate chips are too large for these cookies)

Directions

1. Preheat oven to 375F and line 3 half sheet pans with Silpats.

2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.

4. Add corn syrup and milk; beat well and scrape down the sides of the bowl.

5. Add vanilla extract; beat well.

6. On low speed, gradually add the reserved dry ingredients and mix on low until combined.

7. Add mini chips and mix on low for 5 seconds.

8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.

9. Use a #50 scoop (1 tablespoon) to portion 12 blobs of dough evenly about 2 inches apart onto lined sheet pans.

10. Chill dough on sheet pans in fridge for at least 10 minutes before baking.

11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).

12. Remove sheet pan from oven and wait 3-5 minutes before transferring cookies to a rack to cool completely.

adapted from Shirley O. Corriher, author of CookWise

See how thin and lacy these cookies are? And get a load of all those mini chocolate chips. Be still my heart!

Sweet Coconut Bread

Hi Everyone.  I'm thrilled to be joining the Secret Recipe Club once again.   It's been a few years since I last joined in, but I'm looking forward to once again taking part in this once-a-month bake along.

This month I was assigned the blog From Grandma Loy's Kitchen.  As soon as I read Loy's "about me" blurb, I knew we were cut from the same cloth, "I read cookbooks like novels, love to experiment in the kitchen, and spend way too much time reading blogs."  Oh my, can I relate!  

I am not exaggerating when tell you Loy's blog has hundreds and hundreds of delicious recipe.  I seriously had a hard time picking just one to share with you today.  I considered making Almond Joy Fudgies, Butterfinger Brownies, Chocolate Graham Marshmallow Drops, Japanese Fried Chicken, Hidden Treasure Mini Meatloaves, and Italian Sausage Casserole.  In the end I wanted to chose something that would satisfy my craving for coconut and the fact that this recipe uses toasted coconut sealed the deal.  So here it is, Loy's Key West Coconut Bread.  Loy makes this bread for her son-in-law at Christmas and I understand why - it's incredibly delicious.  I look forward to trying more of her recipes.  

I like to toast coconut in a dry skillet.

Stir it constantly - it doesn't take long.

Don't you just love toasted coconut?

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3udVX90

• pure coconut extract https://amzn.to/3g3i1ep

• bakers joy https://amzn.to/3KRRxuo

• professional loaf pan https://amzn.to/3rjA5Yd

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Sweet Coconut Bread 

makes one 8x4-inch loaf

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• 8 tablespoons unsalted butter

• 1 cup sugar

• 2 large eggs

• 2 teaspoons pure coconut extract (can substitute the best vanilla extract)

• 8 ounces sour cream

• 1 cup shredded coconut, toasted

Directions

1. Preheat oven to 350F and spray an 8x4-inch loaf pan with Baker's Joy (I also lined my pan with a strip of parchment paper).

2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream butter and sugar together.

4. Add eggs, extract, sour cream, and toasted coconut.

5. Add flour mixture and beat just until combined.

6. Pour batter into prepared pan.

7. Bake in center of preheated oven for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.