Puffy chocolate chunk cookies.

I heart chocolate chunk cookies, seriously. Chips are good but the chunk is where it’s at. A couple days ago I promised the girls I would make some cookies and royally screwed them up. Somehow I used flour in place of sugar and well, they tasted like dirt. I had to reestablish my name in the house so I quickly hit the internet for a good chocolate chunk cookie recipe. I came across this recipe several times on several different blogs so I went for it (It came from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook). I will say it’s not my ideal version but it was good none the less (I think I like the raw dough more than the cooked cookie, super silky). This recipe calls for a couple ingredients I’ve never used in a CC Cookie, vinegar and light corn syrup. I first thought that was weird but it’s sort of what intrigued me to make them. The vinegar didn’t show up in the flavor, thank god, but helped make the other flavors pop. I take it that the vinegar also has a chemical reaction with the baking powder or soda which helps it puff up a bit more and gives it a chewy texture. These definitely puffed up. I made them small so the puff seemed extra puffy. A solid all around cookie but there are so many versions of chocolate chunk/chip cookies out there that I may never return to this one. Who knows though? This does seem to be a keeper for many folks on the internet.