Chewy Chocolate Chip Cookies Worth Craving

Marge Taggart


This is a wonderful crisp and chewy chocolate chip cookie. The secret ingredient is adding the "light corn syrup" to keep the cookies moist and also a bit chewy. The dough is a creamy texture and easy to work with, not sticky. You must follow the mixing method of directions as indicated - it is somewhat different than most chocolate chip cookie recipes. Yum!

I mixed the chocolate chip types: some semi-sweet and some Ghirardelli bittersweet. Try a variation of toffee bits and/or nuts.

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3 dozen


25 Min


10 Min




3/4 c
(1-1/2 sticks) unsalted butter, softened
2/3 c
dark brown sugar
2/3 c
2 Tbsp
light corn syrup
1 Tbsp
white vinegar
2 large
1 Tbsp
vanilla extract
1/2 tsp
1/2 tsp
baking powder
1/4 tsp
baking soda
2 1/4 c
unbleached all-purpose flour
1 1/2 c
semisweet chocolate chips
1 1/2 c
ghirardelli chocolate baking chips (60% cocao bittersweet)

Directions Step-By-Step

Heat the oven to 375 F. Lightly grease (or line with parchment) several baking sheets.
In a mixing bowl, cream together the butter, sugars, corn syrup and vinegar for 3 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla, salt, baking powder and baking soda. Stir in the flour. Fold in the chocolate chips.
Drop the dough by the tablespoonful onto baking sheets. Bake for 10 minutes or until just set. Remove them from the oven and cool 1 minute on the baking sheet. Transfer cookies to a wire rack to cool completely.
Nutrition information per serving: 124 calories (44 percent from fat), 6 g fat (4 g saturated fat), 17 g carbohydrates, 1 g protein, 40 mg sodium, 17 mg cholesterol, 1 g fiber.

Recipe Source: Tribune News Service - June 2016

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy