Introduction
These cookies achieve the perfect soft and chewy texture with a secret ingredient: light corn syrup. It keeps them delightfully moist and tender for days. You’ll love how easy they are to mix up, resulting in a bakery-style cookie with chewy edges and a soft, buttery center every time.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 30 cookies
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ½ cup sugar
- ¼ cup light corn syrup
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 package milk chocolate chips (11.5oz/270g package)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, sugar, and light corn syrup until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Using a spatula, fold in the entire package of milk chocolate chips until they are evenly distributed throughout the dough.
- Scoop dough onto the prepared baking sheets using a tablespoon or medium cookie scoop, leaving about 2 inches between each for spreading.
- Bake for 14-17 minutes, or until the edges are golden brown and the centers look just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Skillet: Press all the dough into a greased 10-inch cast-iron skillet and bake for 20-25 minutes for a giant, shareable cookie.
- Stuffed Cookies: Scoop two smaller portions of dough, place a frozen ball of dough or a marshmallow between them, seal the edges, and bake as directed.
- Chilled & Thick: For a thicker cookie, chill the shaped dough balls for 30-60 minutes before baking.
- Ice Cream Sandwiches: Once cooled, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in mini chocolate chips.
Tips for Success
- Ensure your butter is properly softened (cool to the touch but leaves an indent when pressed) for ideal creaming.
- For uniformly sized cookies, use a spring-loaded cookie scoop.
- To prevent over-spreading, make sure your baking sheets are cool before placing new dough on them.
- The cookies are done when the edges are set and golden; the centers may look slightly underdone but will firm up as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use salted butter?
Yes, but omit the added ¼ tsp salt from the recipe to avoid over-salting.
Why did my cookies spread too much?
This is often due to butter that is too warm or melted. Ensure your butter is softened, not melted, and that your baking sheet is cool before adding dough.
Can I freeze the cookie dough?
Absolutely. Scoop dough balls onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
What does the corn syrup do?
The light corn syrup is the key to a soft, chewy texture that lasts. It helps retain moisture and prevents the cookies from becoming crisp.
My dough seems too sticky, is that normal?
Yes, due to the corn syrup, this dough is a bit sticker than some recipes. Chilling it briefly or using a scoop will make it easier to handle.
Can I make the dough ahead of time?
You can refrigerate the dough, covered, for up to 48 hours. This can actually deepen the flavor and may result in a slightly thicker cookie.