Ultra Chewy Chocolate Chip Cookies
Delicious golden brown chocolate chip cookie with crisp edges, milk chocolate chips and a chewy center that is irrestble.
Ingredients
- 2 sticks butter unsalted, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼` cup light corn syrup can use honey as substitute
- 1 egg room temperature
- 2 cups flour
- 2 tspns vanilla extract
- ½ tspn baking powder
- ½ tspn baking soda
- 1½ tspn salt
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chips
Instructions
- In a stand mixer with paddle attachment, cream melted butter and sugars until mixed.
- Add in egg, vanilla, and corn syrup and continue beating on medium high until fully incorporated. You want the mixture to look shiny and smooth.
- In a separate bowl, sift together dry ingredients.
- Add to mixer on low mixing until it just forms a dough.
- Add chocolate chips and continue to mix on low for a 10-20 seconds.
- Take out the bow from the mixer and with a spatula give the cookie dough a few turns to make sure all of the chocolate chips are evenly distributed.
- Using a 3 ounce cookies scoop, or 3 tablespoons of dough, portion out 18 balls of dough onto a parchment lined cookies sheet.
- Refrigerate dough for at least an hour and up to over night.
- Preheat oven to 375*F and place cookie dough evenly spaced apart on cookie sheet. Make sure not to crowd them, they will spread during baking. I bake 4-6 cookies per baking sheet.
- Bake for 9-12 minutes or until the edges are a deep golden brown.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
- Enjoy!
Notes
These chocolate chip cookies will stay fresh for one week in a tightly sealed container or you can freeze them for a month. Frozen uncooked cookie dough will stay fresh for 6 months in the freezer.