Name: Bakery Style Chewy Chocolate Chip Cookies
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Yield: 12
Cuisine: American
Ingredients: 1 cup butter (softened); 1/2 cup white sugar; 1/2 cup brown sugar; 1/2 cup Karo® Corn Syrup; 1 egg (room temp); 2 tsp vanilla; 2 1/4 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 12oz semi-sweet chocolate chips

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How do you like your chocolate chip cookies? I would dare to suggest that most people like a crisp but chewy edge with a soft chewy center? This is not always easy to achieve when you’re missing some simple but crucial steps. The perfect bakery-style chewy chocolate chip cookie is right here… its all in the size of the cookie, the consistency of the dough and the chewy magic of Karo® Corn Syrup!

Bakery Style Chewy Chocolate Chip Recipe

Simple Secrets to Bakery Style Chewy Chocolate Chip Cookies

Cookie Size

Bakery style cookies are big. You’re going to use an ice cream scoop or 1/4 cup measurer, not a regular cookie scoop. Not only do extra-large cookies make for a crowd-pleaser, but they also give the best contrast between a crispier edge and a soft center. When you’re scooping your dough you’ll want to squash the dome shape down a little to create a thick disc.

The large volume of dough means they won’t flatten and cook through without this step. Plus, it allows extra surface area to add your bonus chocolate chips to the top!

Using an Ice Cream Scoop for extra large cookies

Ingredients

I have thoroughly experimented with ingredients for this recipe, and the factors which make the biggest impact are the flour content and the addition of Karo® Corn Syrup. Too much flour and you’ll get a cakey cookie… delicious but not the bakery-style cookie we’re going for. Too little flour and you end up in a gooey greasy mess. Enough flour is needed for texture, flavor and the baking reaction.

The Benefits of Karo® Corn Syrup in Cookies

Shopping carts are filled with Karo® Corn Syrup during the holiday season. It’s one of the few ingredients in a Thanksgiving Pecan Pie, right? But Karo® Corn Syrup has so many other uses and is a staple of Southern cuisine. Add it to your baking, pour it over your pancakes, think outside the pecan pie box. We’re busting open the Karo® Corn Syrup today to give our cookies the perfect chew!

You’ll recognize the Karo® Corn Syrup bottle in store because it’s the leading corn syrup brand, and has been used by multiple generations for over 100 yrs. Baking brings people together and creates tradition and inspiration. I’ve been using Karo® Corn Syrup since I moved the US, creating family traditions such as classic Pecan Pie as well as this recipe for the perfect chewy chocolate chip cookie!

Chilling Cookies

Every cookie recipe I read seems to have different advice on chilling cookie dough before baking. In truth, it depends on the recipe and cookie you are trying to achieve. Chilling helps the dough keep its form in the oven and reduce spreading. However, when you’re making extra-large bakery-style cookies we want them to spread!

I suggest chilling the dough for 30 mins to firm up without creating a solid dough. You’ll end up with a large, thin but chewy chocolate chip cookie… perfect!

How to make a bakery style chewy chocolate chip cookie

Bakery Style Chewy Chocolate Chip Cookie Recipe

October 10, 2019

by Katherine Betts

Cuisine American

Category Baking Favorites Family Recipes

Persons

Serving Size

1 cookie

Prep Time

40 minutes

Cook Time

14 minutes

Total Time

54 minutes

Karo light corn syrup baking chewy cookies

Notes

This recipe works best with two baking trays. To be sure they don’t touch, I bake three cookies on each tray. Two batches of 6 cookies.

Ingredients

1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup Karo® Corn Syrup
1 egg (room temp)
2 tsp vanilla
2 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
12oz semi-sweet chocolate chips

Instructions

In a large bowl, cream together the sugars and butter until smooth using an electric mixer.
Add the Karo® Corn Syrup, egg and vanilla and continue to mix.
Mix the flour, baking soda and salt in a bowl. Sift the flour mixture into the cookie dough and mix until fully incorporated. Do not overwork.
Fold in the chocolate chips, then chill the dough 30 minutes.
Preheat your oven to 350°F (180°C). Line a baking sheet (two if you have them) with parchment paper.
Using an ice-cream scoop, scoop the dough onto the paper-lined baking sheet with at least 4″ of space between cookies. Press down on the top to create thick discs. Add some extra chocolate chips to the top.
Bake for 12-15 minutes, until the edges start to brown.
Cool before serving.

Bakery Style Chewy Chocolate Chip Cookies