My make-ahead Thanksgiving dishes are finished, but it’s still too early to start the rest — I suppose I’m in Thanksgiving limbo. To pass the time I tried a new chocolate chip cookie recipe called “In Between Chocolate Chip Cookies.” The recipe comes from Cookwise by Shirley Corriher, a well-known food scientist and author.
Shirley Corriher’s Chocolate Chip Cookies
Shirley calls these her “In Between” cookies because they are meant to be neither too thick nor too thin. My batch turned out slightly thin, but they were excellent — crisp around the edges and soft in the centers. Cookies made with baking powder and cake flour can sometimes be cakey and pale, but these are neither cakey nor under-browned. In Cookwise Shirley presents three other variations of this cookie: basic, puffy, and thin.
Cookwise
Beyond the cookies, Cookwise is an excellent resource for anyone curious about the science behind cooking and baking. I keep a copy in the kitchen; it feels like having a food scientist alongside you while you work. Even when I don’t follow a recipe exactly and things go awry, rereading Shirley’s explanations often makes me think, “She was right,” and helps me learn for the next time. Shirley also authored Bakewise, which continues her clear, practical approach to baking.
- Yellow Cake Inspired by Shirley Corriher
- Shirley Corriher’s Brownies
- Egg-Free Thin Chocolate Chunk Cookies
- Raspberry Streusel Bars
- Food Processor Pound Cake in a Pullman
Recipe
In Between Chocolate Chip Cookies
Anna
Pin Recipe
10
12
22
Ingredients
- 1 cup pecan halves (128 grams)
- 2 tablespoons butter (28 grams)
- 1 ½ cup cake flour (170 grams)
- ¾ teaspoon salt
- 1 ½ teaspoon baking powder
- 5 tablespoons unsalted or salted butter (70 grams)
- 5 tablespoons butter-flavored or neutral shortening (60 grams)
- ¾ cup light brown sugar (150 grams)
- 2 tablespoons light corn syrup (or use golden syrup) (36 grams)
- 1 large egg 54 grams
- 1 tablespoon pure vanilla extract used “un-pure” and cookies were fine
- 1 ¼ cups semisweet chocolate chips or dark/bittersweet
Instructions
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Preheat the oven to 350°F (175°C).
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On a large baking sheet, roast the pecans for 10–12 minutes, checking at 8 minutes. While still hot, toss the nuts with the 2 tablespoons of butter. Let cool, then chop.
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Increase the oven temperature to 375°F (190°C).
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In a medium bowl, sift together the cake flour, salt, and baking powder. Set aside.
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In a large bowl, beat the butter, shortening, and brown sugar until light and fluffy. Mix in the corn syrup. Add the egg and beat for about 30 seconds, then stir in the vanilla. Gradually add the flour mixture with a spoon until combined, then fold in the pecans and chocolate chips.
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Line baking sheets with nonstick foil or parchment. Drop rounded tablespoons of batter about 2 inches apart. Bake for about 12 minutes, or until the edges begin to brown. Let the cookies cool on the baking sheet on a rack for 3 minutes, then transfer them to a rack to cool completely.
Tried this recipe?
Let us know how it was!