Chewy Chocolate Chip Cookies Worth Craving

Marge Taggart

By
@Marge1162

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.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

3 dozen

Prep:

25 Min

Cook:

10 Min

Method:

Bake

Ingredients

3/4 c
(1-1/2 sticks) unsalted butter, softened
2/3 c
dark brown sugar
2/3 c
sugar
2 Tbsp
light corn syrup
1 Tbsp
white vinegar
2 large
eggs
1 Tbsp
vanilla extract
1/2 tsp
salt
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

1
Heat the oven to 375 F. Lightly grease (or line with parchment) several baking sheets.
2
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.
3
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.
4
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