Chewy chocolate chip cookies
12 T butter
1-1/4 cup light brown sugar
¼ cup light corn syrup
2 t. vanilla extract
¾ t baking powder
¾ t. salt
¼ t. baking soda
1 large egg
2-1/4 cups flour
1 cup chopped nuts, opt
2 cup semisweet or bittersweet chocolate chips
Preheat oven to 375.
Beat the butter, light brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, and soda, and then mix in the egg. Beat well.
Beat in the flour, then stir in the nuts and chips. Drop cookie dough by the rounded tablespoon onto lightly greased or parchment-lined sheet pans. (MY ADDITION? SEA SALT SPRINKLED ON EACH COOKIE BEFORE BAKING) Bake for 12-14 minutes, just until lightly browned at the edges.
For the chewiest cookies, do not overbake. The cookies will look slightly underdone in the middle, but will set up as they cool.
Cool on the baking sheet for 5 minutes, and then remove to a wire rack to cool complete.
To maintain the chewiest texture, store in an airtight container with a slice of apple or bread.
To be sure you have the amount of spread you like in a cookie, re recommend baking one cookie to test it. Then if it does not spread enough, simply flatten the cookie before baking. If it spreads more than you would like, mix in an extra ¼ cup of flour.
The King Arthur Flour’s Baker’s Companion p. 296