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 Information
Nutritional analysis per serving (14 servings)
152 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 26 milligrams cholesterol; 95 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
14 large cookies
Preparation
- Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
- 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.
- 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.
- 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.
30 minutes
Dining and Cooking