Cusine D'Or Chocolate Chip Cookies

Crisp outsides and chewy centers, are often achieved by undercooking. In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked.

53 minutes Prep: 40 minutes Cook: 13 minutes

1205 calories per serving view nutrition facts

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2 1/8	cups	flour, all-purpose
3/4	teaspoon	baking soda
1	x	salt	pinch
1	cup	butter, unsalted	slightly cooler than room temp.
1 3/4	cups	brown sugar	minus 1 1/2 tablespoons, firmly packed
1 1/2	tablespoons	corn syrup
2	large	eggs	room temperature, lightly beaten
2	teaspoons	vanilla extract
1/8	teaspoon	almond extract
8	ounces	milk chocolate	cut into small chunks
8	oz	chocolate (semi-sweet)	cut into small chunks

Mix flour with soda and salt.

Set aside.

With an electric mixer, cream the butter until softened.

Add sugar; cream until light and fluffy.

Blend in the corn syrup, scraping down the bowl often.

Blend in the lightly beaten eggs, and vanilla and almond extracts.

If the mixture seems curlded or unhomogenous, add a bit of the flour mixture to bind it.

Stir dry ingredients into creamed mixture, scraping down sides of bowl occasionally.

Stir in chocolate pieces gently by hand.

Chill batter 20 minutes.

Line a baking sheet with parchment paper.

Drop by rounded teaspoonfuls onto parchment-lined baking sheets.

Flatten cookies very slightly.

Bake at 350 degrees F for 12 minutes, or until cookies are lightly golden brown.

Cool 1 minute on pans, then remove to cooling rack.

Store in the refrigerator to preserve flavors.

Serving Size 257g

Amount per Serving

Calories 1205 59% of calories from fat