Today, I hit a home run! This is perhaps my eighth try at a Dex+ chocolate chip cookie. We have high standards for this, our favorite cookie. To be right, the cookie needs to have the signature buttery, caramel flavor. The texture is not cakey; rather it is crisp at the edges while lightly chewy in the center.
The kids took a couple dozen with them tonight to share with their friends while playing board games.
Chocolate Chip Cookies Dex+
This fluffy, creamy dough makes a somewhat thin cookie that is soft in the center, with a light crunch around the edges.
Have ½ tsp Benefiber in a glass of milk per cookie if using regular chocolate.
Makes 4 dozen cookies.
12 ounces flour
1 teaspoon salt
1 teaspoon baking soda
10 ounces butter, softened
36 g molasses
141 g corn syrup (zero high-fructose)
230 g dextrose
36 g sugar
2 Tbsp chia seeds, finely ground
1 large egg
1 large egg yolk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Preheat the oven to 350. Chop the chia seeds with a spice grinder.
- Combine flour, salt, and baking soda. Set aside.
- Cream together butter, molasses, and corn syrup. Mix dextrose with sugar, Benefiber, and chia seeds, and cream with the butter mixture. Add egg, egg yolk, and vanilla, and beat until fluffy.
- Gently mix in the flour mixture. Once incorporated, add the chocolate chips until just combined.
- Scoop out about 1 ½ Tablespoons per cookie, 12 per cookie sheet. Bake about 12-14 min until cookies loose most of their shine and are set and just beginning to brown around the edges.