Cappuccino Walnut Cookies

• 6 tablespoons butter
• 1/4 cup sugar
• 13. cup soft light brown sugar
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons white wine vinegar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup plus 2 tablespoons flour
• 1 cup cappuccino chips (see note)
• 1/2 cup walnuts, broken into pieces

1. Heat oven to 375 degrees.
2. Line a baking sheet with a silicone liner or parchment paper.
3. With an electric mixer or by hand, cream together the butter, sugar and light brown sugar.
4. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy.
5. Add salt, baking soda and flour, and mix until smooth.
6. Add cappuccino chips and walnuts, and fold in well.
7. 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.
8. (Dough will probably have to be baked in 2 batches.)
9. Bake each batch, turning sheet halfway through cooking.
10. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
11. Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling.
12. Store in an airtight container.

butter, sugar, brown sugar, light corn syrup, white wine vinegar, egg, vanilla, salt, baking soda, flour, cappuccino chips, walnuts

Taken from cooking.nytimes.com/recipes/8688 (may not work)