I usually buy whole wheat pastry flour and my usual brand was not available, so I grabbed
King Arthur's sort of new "white wheat". So ... I'm putting groceries away at home and notice on the back of the back a chocolate chip cookie recipe.... with a tablespoon of cider vinegar in the recipe. I have made King Arthur Recipes before..and find them to be good. At 10 p.m. I couldn't stand the unknown ... I had to try the experiment... thinking okay..another whole wheat flop of a cookie. NOT !!!!!!!!
Excellent cookies.. beautiful texture.. crunchy exterior. Great crumb crunch. Chewey on the inside and oh, I had no chocolate chips, so I dug into the pending Halloween candy and used M&Ms. The real test for me is when the cookies cool and get wrapped up (put away) in a container, they never seem the same (i.e. texture wise). So now its the next morning, I make my coffee and shook with excitement as I unwrapped the cookies. I just had 4 with my coffee. (ouch).
Okay, so my post here is for the all important question... Why Vinegar. I know about vinegar in cakes... but what would it do for a cookie?
These weren't perfect Toll House types, but without doubt the best whole wheat choco-chip cookie I've come across in 10 years.
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