This cookie is for lovers of the thicker, softer, chewy chocolate chip. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just-out-of-the-oven-tasty snack.

Makes 36


  • 2 1/4 cups all-purpose flour or bread flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup salted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1 Tbsp. corn syrup
  • 2 tsp. vanilla
  • 1 egg yolk
  • 1 egg
  • 2 cups chocolate chips


Preheat oven to 325 degrees. Line two sheet pans with Silpat liners or parchment paper.

In a small bowl, mix flour, baking soda and salt. Set aside.

In a large mixing bowl, combine butter, brown sugar and sugar.

Add corn syrup, vanilla, egg yolk and egg. Mix till combined. Scrape down bowl.

Add flour mixture and mix till just combined.

Stir in chocolate chips.

Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans 3 inches apart.

Bake for 18 minutes or until golden brown.

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