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Soft and Chewy Chocolate Chip Cookies Recipe

   
 

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     Soft and Chewy Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None
Servings   2 dozen cookies
Preptime   30 min
Wine/Beverage
Recommendations
  Tall glass of cold milk!

Ingredients
1 cup room temperature butter (MUST be real butter)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 egg
2 tsp. vanilla extract
2 1/2 cup all purpose flour
1 tsp. baking soda
1/4 tsp. salt
 
2 cups (1 package) chips (chocolate, or a combination of chocolate & other sorts)

Instructions
Preheat oven to 350 degrees. Using an electric mixer, beat together teh butter, brown sugar, and granulated sugar until fluffy. Then add corn syrup, egg, and vanilla, beating well. Gradually add the flour, baking soda, and salt, mixing until well blended. Stir in the chips and or other add ins. Form 1 1/2 inch balls of dough in your hands, and gently flatten each ball as you place them onto ungreased cookie sheets.
Bake for 8-10 minutes, or until lightly browned and almost set (do not overbake- these are supposed to be soft and chewy). Let cool slightly on baking sheet before transferring onto a wire cooling rack.
If I counted the number of times I've baked these cookies, it would probably be in the hundreds! When Tom went to college, I was in high school, and I began sending him and his friends shoe boxes of cookies every month. I made lots of different kinds of cookies, but I made these the most, and this continues to be my favorite cookie recipes. I like to play with the chip variations- I've used different kinds of chocolate chips, as well as using half chocolate chips and half other kinds of chips, such as peanut butter or butterscotch chips. You can also add other ingredients such as chopped nuts or shredded coconut.
My favorite combination is half Ghiradelli jumbo milk chocolate chips with half Reeses peanut butter chips. And, Trevor loves these with dark chocolate chips, coconut, and chopped macadamia nuts.


Originally Submitted
9/3/2011





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