Preheat oven to 350 degrees F.
Step 1: In a medium bowl, whisk together flour, salt, baking soda and baking powder; set
aside.
Step 2: In a large mixer bowl, cream together butter,
sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time,
beating well after each addition. Beat in corn syrup and cream or milk.
Step 3: Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down
bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in
chocolate chips (or chopped chocolate) and nuts.
Step 4: For
each cookie, using a 1 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon),
scoop 2 level spoonfuls of dough and roll into a ball with wet hands (slightly wetting
your hands periodically will prevent sticking). I guarantee that this added effort will be
worth it for these cookies! Arrange at least 2 inches apart on baking sheets lined with
parchment paper (cookies will spread a bit during baking.) Flatten each ball of dough
slightly with heel of hand or fingers.
Step 5: Bake for 14
minutes or until light golden brown around edges, and centers are still a little puffy.
(Do not under bake this particular cookie or they will be too soft.) Allow cookies to cool
at least 5 minutes while on baking sheets before transferring to wire racks to cool
completely. Repeat with remaining dough, reusing parchment paper by turning over when
necessary.
Store cookies in an airtight container at room
temperature. These chewy chocolate chip cookies keep better than traditional types. |
