These cookies are soft, chewy, and cakey, and perfect to fill up the cookie jar.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup plus 1 tbsp unsalted butter, softened||1 1/4 cups all-purpose flour|
|2/3 cup packed light brown sugar||1 1/4 tsp baking powder|
|1 large egg||1/4 tsp salt|
|3 tbsp light corn syrup||1 cup semisweet chocolate chips|
|1/2 tsp pure vanilla extract|
Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment.
Mix together the butter and sugar with an electric mixer set on high speed for 2 minutes, until light and fluffy. Beat in the egg, corn syrup, and vanilla. Whisk the flour, baking powder, and salt to combine. On low speed, mix into the butter mixture. Stir in the chocolate chips, or reserve for sprinkling.
Drop tablespoons of the dough on the baking sheets, spacing them 1in (2.5cm) apart. Sprinkle the chocolate chips on the cookies, if reserved. Bake about 15 minutes, until the edges start to brown. Cool on the baking sheets for 3 minutes, then transfer the cookies to wire racks to cool.
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