Chewy Chocolate Chip Cookies

This chocolate chip cookie recipe has a secret ingredient.

Can you guess what it is?

Ta-da! It's corn syrup.

You don't need much, but it really adds to the chewiness of the cookies.

Timing is important too.

Chocolate Chip Cookies

1 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/4 teaspoon salt 

1 stick butter, softened 

1 cup brown sugar 

1 tablespoon corn syrup 

1 egg 

1 teaspoon pure vanilla extract 

1 cup chocolate chips 

Preheat your oven to 375 F. Whisk the flour, baking powder, and salt together and set aside. Using a stand mixer, cream the butter, and sugar together until smooth. Add the corn syrup, egg, and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.

Using a spoon, scoop out a ball of the dough, roll it for a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies room to expand. For a soft, chewy cookie, bake for exactly 12 minutes. For a cookie with a bit of crispy crunch, bake for exactly 15 minutes. Cool for 2 minutes on the cookie sheet and then remove and cool further. Makes about 18 cookies.

Source: Chef Michael Smith