I thought I would take a baking Sunday off but……

The Bills won on Thursday and thus. are off tomorrow, which I thought meant I had a Sunday off from baking for work. Well, Bobby, one of the ESPN Radio hosts/football analyst and I were talking this morning about the Bills, as well as what I had brought in treat-wise and then he asked “what are you bringing in tomorrow?” Uh oh… He did say he thought the Bills will be 11-5, and make the playoffs.. Perhaps even win wildcard weekend. I could not discard potential good karma. I needed a plan then.. So my hubby suggested chocolate chip cookies. I tweaked a recipe and like how they turned out. I’ve learned you can change sweetening ingredients or change ratios of brown and white sugar, or change what fats you use. Instead of sugar, this recipe uses corn syrup. And since I made them after Mass, and wanted to speed up my process, I grated the butter with a cheese grater because it had no time to soften to room temperature, and because I didn’t have time to chill the dough, I added cornstarch to keep the cookies soft and puffy.

Ingredients

  • 3/4 cup butter (softened)
  • 3/4 Brown sugar
  • 1/2 cup corn syrup
  • 1 egg
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 cups flour (scooped from flour container into measuring cup)
  • 2 tsp cornstarch
  • 1-2 cups chocolate chips

Directions – preheat oven to 350. cream butter and brown sugar. Blend in corn syrup, egg and vanilla. Stir in baking soda and salt. Fold in flour and cornstarch. Mix in chips. Using an ice cream scoop, scoop out dough and form into mounds (you may want to flour your hands to make it easier). Stagger on cookie sheets lined with nonstick baking liners. Bake 8 to 10 minutes (lightly golden on bottom). Cool on sheet 10 minutes. Remove to cool completely.

Store in covered container.

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