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How To Make Chewy Chocolate Chip Cookies
If you are a chewy cookie lover, I am going to share with you the secret to chewy chocolate chip cookie perfection and my favorite Chewy Chocolate Chip Cookies recipe.
I am a huge chocolate chip cookie lover. Like, seriously, give me a good cookie and I am in heaven. I am also a cookie dunker. Add a glass of cold milk to the mix and I am literally excited, perhaps far too excited.
If you have a favorite cookie recipe, one change can take it from the ho-hum cookie zone to the chewy cookie zone and that ingredient is Karo® Corn Syrup. When I was growing up we used Karo® Corn Syrup instead of maple syrup on pancakes and waffles. I was totally shocked to find out that everyone didn’t do that because it was so good, and then, when I started to bake regularly, I realized how Karo® Corn Syrup added that extra special something to not just my traditional Thanksgiving Pecan Pie recipe but so many delicious desserts including some of my favorite Southern cuisine treats.
How To Substitute Karo® Corn Syrup in Recipes
My basic rule of thumb is to substitute sugar, brown sugar, etc., equally with Karo® Corn Syrup. If the recipe calls for 2 cups of sugar, you can use one cup of sugar and one cup of Karo® Corn Syrup. I have some recommendations to make it 1.5 to 1 ratio and depending on how much sweetness you desire, you can certainly do that but I don’t recommend more than that; in my opinion 1:1 up to 1.5:1 is the best ratio!
Why Use Karo® Corn Syrup in Cookie Recipes
I like to use Karo® Corn Syrup to get the best, chewiest cookies around. It adds a wonderful chewy texture but the inside of the cookie remains soft. Honestly, cookie perfection and it is such a trusted brand with over 100 years of quality over multiple generations.
Chewy Chocolate Chip Cookies Recipe
2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
1 stick unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup packed light brown sugar
1 cup Karo® Corn Syrup, light
1 1/2 cups chocolate chips – use a combo of any or all of your favorites. I used 3/4 cup dark chocolate chips and 3/4 cup milk chocolate chips
Place rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a baking silicone mat.
Combine flour, baking soda, and salt in a small bowl and set aside. Using a stand mixer fitted with a paddle attachment beat the butter, brown sugar, and Karo® Corn Syrup until light and fluffy, approximately 2 to 3 minutes.
Add the eggs and beat until blended.
Add vanilla and beat until well blended.
Add the flour mixture and beat on medium speed just until the mixture is incorporated then turn the mixer to high speed for a few seconds.
Add chocolate chips and beat on high speed about 5 seconds.
Drop by spoonfuls onto the lined baking sheet and bake until slightly browned on top, 10 to 11 minutes.
Cool on pan on a wire rack for 1 minute then transfer to rack to cool completely.
Yields 36 small cookies or 18 medium cookies
Come Together with Karo® Corn Syrup
I encourage you to use Karo® Corn Syrup over the holidays in your favorite recipes and anytime you are coming together with family and friends. You can find more recipes on both the Karo® Corn Syrup recipe page here and their Facebook page, here.
If you make this recipe or have a favorite recipe using Karo® Corn Syrup I would love to hear about it. You can share it in the comments below or tag me on Instagram and I’d love to share it.