By Camila Angeles
Want to make delicious, chewy, chocolate chip cookies? With Fall right around the corner, this is the perfect recipe for you!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 12 tablespoons unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup corn syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- One 12-ounce bag semisweet chocolate chips
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375° F.
- Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking soda and salt in a large bowl.
- Beat the butter, sugar and corn syrup with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.
- Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla.
- Reduce the speed to medium, add the flour mixture, and beat until just incorporated.
- Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.
- Roll each into a ball with slightly wet hands.
- Bake until the cookies are golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes, rotating the baking sheets halfway through.
- Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- Store remaining cookies in a tightly sealed container at room temperature for up to 5 days.
Recipe from Food Network