You won't believe me until you've tried this recipe for yourself, but I'm telling you I've discovered the secret to baking perfect chocolate chip cookies from scratch. I'm talking perfectly tanned bottoms, moist and chewy from top to bottom and the perfect balance of fluff and richness. So, want to know just what it is that makes a perfect batch of chocolate chip cookies? Well, I'll give you a hint. It's not melted butter. And it's not sour cream, although that's something I might try because it sounds interesting. Ready for it? Here's the big secret: Corn syrup. That's it! It truly is a magic ingredient that took me years to learn about. Apparently it's cookie baking's best kept secret. Oh, and do NOT get it confused with high fructose corn syrup and go running for the hills. Just plain old corn syrup. 0 grams of fat and 10 grams of sugar per 2 tablespoons. So there you have it. Now try it for yourself:
Ingredients
2 sticks of butter, softened
1/2 cup sugar
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1 egg
2 tsp vanilla
1 1/4 cup white flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 (10 oz.) package dark chocolate chips
1/2 cup pecans (optional)
Directions
1. Mix butter and two sugars together. Add corn syrup, egg and vanilla.
2. In a separate bowl, mix together flours, baking soda, salt and nutmeg. Add this to the butter and sugar mixture.
3. Add chocolate chips (and pecans if desired).
4. Spoon onto baking sheet covered with parchment paper and bake at 350˚ for 10-12 minutes or until middle is just set. Remove from oven and let cool.
Yield: 3 dozen perfect chocolate chip cookies!