Eureka! And other synonymous exclamations…

Let’s not be bashful.  Let’s get right to it.  This, my friends, is a post about chocolate chip cookies.  You see, Risa and I have been chatting quite a bit as of late.  (I could totally go into a gushing session about Risa and her awesome blog, but alas, I’ll save that for another post.  Suffice it to say, she’s totally awesome.)  The other day, Risa asked me about my baking plans for the week.  Chocolate chip cookies, I told her; I was really craving a chocolate chip cookie (or five).

And, thus, my plan was set in motion.  I’m very rarely satisfied to make the same chocolate chip cookie recipe twice.  There’s always room for improvements, new ideas, experiments, etc.  That was, until today.  Yes, folks, I’m not ashamed to announce that I am beyond smitten with these cookies.  I’ve fallen for them.

I should probably give a shout out to my junior high and high school math teachers.  See, this cookie is a product not only of super yummy ingredients (and my endless love) but also of some reliable ole math.  After figuring out my ideal flour to "other ingredient” ratio for each ingredient, I then calculated ingredient measurements based upon my decision to use four cups of flour(s).

So, what’s the “secret” in these cookies?  What sets them apart from all other cookies?  A couples of things, namely coconut flour and white wine vinegar.  Allow me to explain.  Coconut flour (I used Red Mills brand; they have a ton of awesome flours) packs a protein punch!  Yep, that good ole coconut flour absorbs lots of liquid and makes the cookies ultra chewy (not to mention, it keeps these treats thick;  no spreading here!).  According to Red Mill, you can sub coconut flour for up to 20% of your flour so long as you add an equivalent amount of liquid to your batter.  (Yes, there was another mathematical calculation for the amount of liquid called for in the recipe multiplied by approximately 20%, which was then converted to ounces and cups. :) )  By the way, even though you can’t taste coconut in the cookies, the coconut flour smells divine!

So, what liquid to add?  Well, there’s vanilla and heavy cream, along with some eggs, but the vinegar steals the show. Vinegar adds a nice tenderness to these cookies, not to mention it has a fabulous reaction with the baking soda in the recipe!  And reaction means RISE!

These cookies are chewy and oh-so chocolatey (we’re talking three types of chocolate!).  They’ve got a wonderful thickness without being cakey (not that cakey cookies don’t have a time and place).  They brown up nicely due to the addition of 1 TBS of light corn syrup.  Plus, an added bonus: the dough really only needs to be refrigerated for about 30 minutes before baking  (because the baking soda and vinegar will start to react immediately…you don’t want to wait too long to bake).

Now what’s left to say?  Make these!!  They’re delicious.  I’ve been sneaking bites all night long.  Todd came home tonight and found bite marks in about five different cookies (got to test each batch, you know). 

*If you’re in the Bay Area, I found my coconut flour in the Ferry Building at one of the little groceries.

 

Elyse’s Chocolate Chip Cookies

 

3/4 cup coconut flour, spooned and swept

2 1/4 cups cake flour, spooned and swept

1 cup bread flour, spooned and swept

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp salt

1/2 tsp cinnamon

1 1/2 cups brown sugar, packed

1 cup granulated sugar

2 sticks (1 cup) butter, at room temperature

2 eggs

2 tsp white wine vinegar (or apple cider)

1 TBS vanilla

1 TBS light corn syrup

1/8 cup heavy cream

8 oz. bittersweet chocolate, chopped

1 cup semisweet chocolate chips

1/2 cup milk chocolate chips

 

Method:

(1) Whisk together flours, baking soda, baking powder, salt, and cinnamon.  Make sure to whisk well.  Set aside.

(2) Cream together sugars and butter until light and fluffy, approximately 6 minutes.

(3) In a separate bowl, whisk eggs, vinegar, vanilla, corn syrup, and heavy cream together until just combined.

(4) On medium speed, incorporate egg mixture into sugar-butter mixture in three parts, making sure to fully incorporate the egg mixture into the batter.

(5) Beat in the flour mixture in three parts, taking care to beat only until just combined.  Stir in the chocolates.  Refrigerate dough for about 30 minutes.

(6) Preheat oven to 350 degrees F.  Scoop six cookies to a cookie sheet.  Bake for approximately 14-16 minutes, or until golden brown and cracked on top.  Allow cookies to cook for 3-5 minutes on baking sheet.  Remove cookies to cooling rack.

EAT!!

Makes approximately 33 large(ish) cookies.