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Ingredients
6 tablespoons butter
¼ cup sugar
⅓. cup soft light brown sugar
1 tablespoon light corn syrup
1 ½ teaspoons white wine vinegar
1 large egg
1 ½ teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
1 cup plus 2 tablespoons flour
1 cup cappuccino chips (see note)
½ cup walnuts, broken into pieces
Nutritional analysis per serving
17 grams carbs; 26 milligrams cholesterol; 146 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 78 milligrams sodium; 2 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Step 2
With an electric mixer or by hand, cream together the butter, sugar and light brown sugar. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy. Add salt, baking soda and flour, and mix until smooth. Add cappuccino chips and walnuts, and fold in well.
- Step 3
Using a cookie scoop or a spoon, scoop up 2 tablespoons of dough at a time, and shape into mounds about 2 inches apart on baking sheet. (Dough will probably have to be baked in 2 batches.) Bake each batch, turning sheet halfway through cooking. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
- Step 4
Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling. Store in an airtight container.
A pound of cappuccino chips is $4.50, plus shipping, from www.bakerscatalogue.com.
Private Notes