5 Upgrades to Create the Best Chocolate Chip Cookie Ever
Take your go-to recipe, make one of these smart additions, and you won't believe how brilliant this basic treat can taste.
By Lynn Andriani
Try Corn Syrup (Seriously)
King has an interesting take on the chewy-versus-crunchy debate: She loves both, but her rule is that a chewy cookie must be served warm. If it's not fresh out of the oven, then she wants a crunchy cookie. Her classic chocolate chip cookie is thin and crispy (the only fat in it is butter), but her Chubby Tate is softer, due to an unexpected ingredient: corn syrup. As an invert sugar, it prevents sugar crystals from forming, so cookies don't crisp up. To ensure she can enjoy one whenever a craving hits, King makes the dough, portions it onto trays, freezes it and moves each frozen ball into an airtight container. Frozen cookies can go straight into the oven; they just may need a few minutes longer to bake.
Get the recipe: Chubby Tates
Get the recipe: Chubby Tates
Published 05/21/2013