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Signature Secrets® helps keep these cookies soft, making them perfect for ice cream sandwiches.
3/4 cup unsalted butter, melted
1 1/4 cups light brown sugar, firmly packed
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup King Arthur Unbleached All-Purpose Flour
1 cup oat flour
2 tablespoons Signature Secrets Culinary Thickener
1 cup chopped, toasted pecans or walnuts, optional
2 cups semisweet or bittersweet chocolate chips
Preheat the oven to 350°F. Lightly grease two baking sheets (or line them with cookie baking mats, or parchment).
Beat the butter, sugar, and corn syrup until blended. Mix in the vanilla, baking powder, salt, baking soda, and eggs. Beat in the remaining ingredients. Drop the dough in scant 1/4-cup balls onto the pans; a jumbo cookie scoop works well here.
Bake one test cookie for 7 to 9 minutes, until light brown around the edge. If it hasn't spread enough, flatten the remainder of the cookies slightly before baking. If it's spread more than you'd like, stir another 1/4 cup flour into the dough before baking. Bake the remainder of the cookies.
Cool the cookies on the pan for 5 minutes, then transfer to a rack to cool completely. To maintain the chewiest texture, store airtight. Yield: 26 large cookies.
To make ice cream sandwiches: Place a scoop of ice cream in the middle of a cookie; flatten, then top with another cookie, gently pressing together. Return to freezer to harden; wrap well to store.