CHEWY CHOCOLATE CHIP COOKIES

Ingredients:

3/4	tsp	iodized fine salt
1/2	tsp	baking soda
1/2	tsp	EMPEROR’S BEST BAKING POWDER
2	cups	QUEEN SOFT WHEAT FLOUR
6	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1/3	cup	sugar
1/2	cup	light/dark brown sugar, packed
3	tbsp	honey
2	tsp	vanilla extract
1/2	tsp	instant coffee powder (optional)
1	pc	MAGNOLIA BROWN EGG
1	tbsp	vinegar
2	cups	semi-sweet chocolate chips

Procedure:

Preheat oven to 350°F. Line two baking sheets with wax/parchment paper. Set aside.
In a bowl, combine salt, baking soda, baking powder and flour. Set aside.
In another bowl, beat together butter, sugars, honey, vanilla and coffee until smooth. Add in egg and vinegar. Carefully stir in flour mixture. Add chocolate chips.
Drop the dough by tablespoonfuls onto prepared baking sheets.
Bake cookies for 9 to 11 minutes and bottom side are barely starting to brown. Remove cookies from the oven and allow to cool for 10 minutes before transferring to a rack to cool completely.

Makes 15 servings.
(Yield: 30 cookies/ 2 cookies per serving)

Tip/s:

Refrigerating cookie dough for 30 minutes can make a big difference in cookie texture and flavor.
Use an ice cream scooper (#20) to divide and scoop cookie batter.
Bake cookies for 9 minutes for soft cookies or 11 minutes for a chewy version.

Note/s:

Adding little vinegar to dough helps cut the sweetness from the sugars and chocolate, plus it reacts with the leavener to give the cookies extra lightness.

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