Where are all my chewy cookie lovers? Do you have any friends or relatives who prefer store bought cookies because they love the texture so much more?
Today’s recipe gives you all the tips and tricks to make the perfect chewy chocolate chip cookie, no more sad, cakey cookies.
You’ll learn how to make bakery-style cookies that are chewy on the outside and soft in the middle, while still having a great homemade flavor.
How to make chewy chocolate chip cookies
Both the ingredients and technique are important in making chewy chocolate chip cookies. I chose to use white chocolate chips and crushed peppermint candies.
You can easily make traditional chocolate chip cookies instead by swapping out the chocolate chips. Here is what you’ll need.
Butter: Be sure to use real butter at room temperature, you can beat the flavor it gives. It needs to be room temperature to be creamed with the sugar. The creaming process beats air into the cookie dough that helps keep the cookie soft in the middle.
Brown Sugar: gives them a traditional chocolate chip cookie taste.
Corn Syrup: This is the magic ingredient I’ve discovered that makes the best chewy chocolate chip cookies. They taste like the same chocolate chip cookies you always love, but with a perfect chewy texture.
Growing up, we all loved scotcheroos and corn syrup is a key ingredient in making them chewy. It is also a traditional and important ingredient in my Pecan Pie working to bind all the ingredients together.
Turns out there is some pretty sweet chemistry going on in the background that makes cookie dough made with corn syrup bake into the perfectly soft and chewy cookie.
Eggs: This recipe uses 1 egg plus 1 egg yolk.
Vanilla Extract: Gives the cookies that traditional chocolate chip cookie flavor. Be sure to use real extract, not the imitation stuff.
Peppermint Extract: Gives these cookies the Christmas flavor. I find ¼ teaspoon is enough to give it flavor without overpowering. But use more if you love a peppermint punch
All Purpose Flour: Can you make a good cookie without it?
Baking Powder: I choose to use baking powder instead of baking soda, because the cookies don’t brown as much when baking. You could substitute 1 teaspoon of baking soda for the baking powder.
White Chocolate Chips and Crushed Peppermint Candies: I wanted to make a Christmas Cookie variation so I use good white chocolate chips and crushed up some candy canes, but the classic peppermint hard candies work well too. You could also just use plain old chocolate chips, can never go wrong there.
This is a standard cookie recipe with standard cookie recipe steps, but two steps are very important. First, cream the butter and sugar well, a stand mixer does a great job, but if you use a bowl and spoon like me, give it a few minutes of arm strength.
Second chill the dough. It’s a pain to wait, but chilling the dough gives all the ingredients time to combine with each other and firm up and produces thicker, chewier chocolate chip cookies.
Let me know if you try this chewy chocolate chip cookie recipe and how it turns out!
Chewy Peppermint White Chocolate Chip Cookies
- 3/4 cup butter room temperature
- 3/4 cup brown sugar
- 1/3 cup corn syrup
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1/4 cup crushed peppermint candies
- In large bowl, cream together the butter and brown sugar. Beat in the Karo®Corn Syrup until smooth. Next add the eggs, vanilla and peppermint extract beating until well incorporated. In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet and stir until combined. Gently stir in the white chocolate chips and crush peppermint candies. Cover tightly and chill for at least 2 hours, or overnight.
- Preheat oven to 350° F. Form dough into 1 inch balls and place on a parchment lined baking sheet. Bake for 12-14 minutes or until barely browned on the edges. Do NOT overbake. Cookies will continue to bake on the on cookie sheet after they come out of the oven. Let cool on the cookie sheet for 2 minutes before removing to a wire rack to cool completely. Store tightly covered on the counter for 2-3 days or freeze in an airtight container for several weeks.
1 Comment Leave a comment or review
jeanette weddell says
hi i live in the UK and i cant find any corn syrup here what could i use as an alternative ingredient