Chocolate Chip Cookie Recipe
Most chocolate chip cookie recipes taste best the day they're made, and this one is no exception. What's different about this recipe for chocolate chip cookies is that the cookies stay soft and chewy even after several days (provided you store them in an air-tight container).
These chocolate chip cookies make an ideal bake sale, picnic or potluck treat, too.
Ingredients:
- 1 cup unsalted cold butter
- 3/4 cup firmly-packed light-brown sugar
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1 large egg
- 1 tsp. vanilla
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 10 oz. semisweet chocolate chips
Preparation:
- Preheat oven to 350 degrees F.
- Beat butter with an electric mixer until creamy, about 3 minutes on medium speed.
- Beat in sugars for 2 minutes on medium.
- Add corn syrup, egg and vanilla, beating until well-combined.
- Dump flour on top of butter mixture -- do not beat. Dump baking soda and salt on top of flour. Now beat on low until the mixture forms a soft dough and the flour is incorporated.
- Stir in chocolate chips.
- Drop by tablespoons-ful onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned and just set. Do not overbake! If the cookies become too brown, they will not be soft and chewy.
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