Chewy Chocolate Chip Cookies

• servings: 36 servings
• total time: 37 minutes

Ingredients

12 tablespoons (168g) unsalted butter at room temperature

1 1/4 cups (266g) light brown sugar packed

1/4 cup (78g) light corn syrup

2 teaspoons King Arthur Pure Vanilla Extract

3/4 teaspoon baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

1 large egg

2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour

2 cups (340g) semisweet chocolate wafers bittersweet chocolate wafers or semisweet chocolate chips

1 cup (112g) chopped nuts optional

flaky sea salt for sprinkling on top

Directions

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., In a medium bowl (or the bowl of your stand mixer), beat the butter, brown sugar, and corn syrup until fluffy., Beat in the vanilla, baking powder, salt, and baking soda, then the egg., Stir in the flour, then the chocolate chips and nuts., Drop the cookie dough by rounded tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets, spacing the cookies about 2" apart., For a salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired., Bake the cookies for 10 to 12 minutes, until lightly browned around the edges. The cookies will look slightly underdone in the center but will set up as they cool., Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Or cool right on the pan, if that’s more convenient, though they will become more crispy with this approach., Repeat with any remaining cookie dough., Store the Chewy Chocolate Chip Cookies, well wrapped, at room temperature for up to five days; freeze for longer storage.