There are days when the only solution can be found in the bottom of a cookie jar. I wonder — do we still own cookie jars? Have we created a place within our cabinets or on our counters where deliciousness can still be found? Or are cookie jars out of fashion, replaced with protein bars and smoothie machines? The cookie jar is a bygone relic from another era — a time when we didn’t care about saturated fat and processed sugars. When I was a child we had a set from Woolworth’s and my jar was brown and beige and the word cookie was printed in elegant cursive. Vanilla wafers, Chips-A-Hoy (!!!) and Fig Newtons were my mainstays, and even today I still have a container stocked with cookies in the event that I AM IN DIRE NEED OF A COOKIE.
That having been said, I’m always on the hunt for the perfect chocolate chip recipe. And after reading a lot of bakers and home cooks pontificate on the benefits of a chilled dough (a deeper, richer, more complex flavor; a thicker cookie), I decided to bake a batch with one winning ingredient: corn syrup.
Christina of Scientifically Sweet, swears by this ingredient, relaying that, “Liquid sugars are called “humectants” because they have the ability to retain water. This keeps the cookies moist, soft and chewy. Beauty!”‘
And can I just say…she’s RIGHT? These cookies were delicious, flavorful, denser and completely worth the fridge time. If you want to wow the crowd at your next soiree, serve up this nostalgic treat.
INGREDIENTS: Recipe adapted from Scientifically Sweet, with slight modifications
Makes 20-22 cookies
1 2/3 cups all-purpose flour
½ plus 1/8 tsp baking soda
½ tsp salt
10 tbsp unsalted butter, at room temperature
1 cup packed dark brown sugar
¼ cup granulated sugar
1 tsp corn syrup
1 large egg, at room temperature
2 tsp pure vanilla extract
1 cup semi-sweet chocolate, roughly chopped.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a stand mixer fitted with a paddle attachment, cream together butter and both sugars using a wide until light and smooth (1-2 minutes). TCream corn syrup into the butter/sugar mixture until evenly blended. Beat in egg until well incorporated. Add in vanilla extract until well combined.
Add flour mixture to the butter mixture, slowly, allowing the ingredients to incorporate. Fold in the chocolate chips and mix until evenly incorporated. Do not over-mix. You should end up with a soft, moderately moist dough. Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 1 hour.
Line two large baking sheets with parchment paper. Roll 1.5-oz mounds of dough into balls and place them onto prepared baking sheets, spacing them 2 inches apart. (You can also use a 1.5-oz trigger or quick-release ice cream scoop to portion the cookie dough). Cover the dough balls loosely with a piece of plastic wrap and refrigerate until firm, about 15-20 minutes longer.
Preheat your oven to 350°F in the meantime.
Place the chilled baking tray on the center rack of your oven and bake until golden brown, 10-11 minutes. Let cookies cool on baking sheet for about 1 minute before carefully transferring to a wire rack to cool.