Friday, December 14, 2012

Chewy Chocolate Chip Cookies

One cannot have enough chocolate chip cookie recipes. Each one of them is different. I was intrigued by the ingredients in this recipe just because it called for corn syrup. And this recipe is definitely a keeper. I had to make some cookies as part of an order and they had asked for huge cookies. It came out very well and stayed soft even after two days. The ones you see here are the regular sized cookies made with the same dough. They are moist, soft, chewy and delicious.
One Year Back - Vegan Date, Raisin and Coconut Cake, Spicy Cream Cheese Buns
Two years back - Vegan Vanilla Cake, Almond Butter fudge Balls
Three years back - Spiced peanuts / Congress kadalekayi
Adapted from King Arthur Flour Baking Companion book
Butter - 12 TBSP or 1  1/2 sticks softened
Light brown sugar - 1 1/4 cups packed (See Notes)
Light Corn syrup - 1/4 cup 
Vanilla extract - 1 TBSP
Baking powder - 3/4 tsp
Salt - 3/4 tsp
Baking Soda - 1/4 tsp
Egg - 1 large
All purpose flour - 2 1/4 cups (spoon and measure)
Semisweet chocolate chips or chunks - 2 cups of one 12 Oz bag

Preheat the oven to 350 F (See Notes). Line two large baking sheets with parchment paper. In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, beat butter and brown sugar till fluffy. Add the corn syrup and continue to beat. Add the egg, vanilla and beat to incorporate everything. Now add the dry ingredients and beat at low speed. It will be hard for the mixer to mix everything properly. Use the spatula towards the end and mix. Stir in chocolate chips. Make lemon sized balls and place on the cookie sheet with 3 inches space between them. Bake for 12 - 14 minutes. Cookies will have set and started to brown very slightly at the edges. Remove from the oven and let it stand on the cookie sheet (on the wire rack) for 10 minutes. Remove to the wire rack to cool completely. When completely cool, store in an air tight container.

I ran out of light brown sugar and had to use part dark brown sugar. If you use all light brown sugar, cookies will come out lighter in color.
The original recipe asks to bake at 375 F. I was baking three different kinds of cookies one after the other and I didn't change the oven temperature. If baking at 375 F, check 2 minutes early. You can even refrigerate the dough and bake within 3 days. Or freeze the dough for a month and use it.

Check out what my friends are baking for this bake-a-thon :  PreethiPriya, SrivalliSumana and Jayasri

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  1. Gosh Champa, I love how it looks. Sad part being the egg included..:)..what do you suggest to replace that?

    1. Srivalli, These tasted really good as per everyone. Use 2 TBSP corn starch mixed with 2 TBSP warm water and a tsp of oil to replace the egg. It works really well for cookies.

  2. Yum Yum ....Pls pass me some :-)

  3. None will resist to these attractive cookies, love to munch some.

  4. Hey these are so delicious and mouthwatering champa!!! I remember seeing chocolate chip cookies on your blog and how different is this one from that in terms of taste???? I always wonder what you have left to bake and post as your blog is FULL of baked goodies!!!
    Ongoing Event - Let's Party - Eggless Bakes and Treats
    Ongoing Event - SYF & HWS - Ginger


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