For another soft-batch cookie recipe, see Chocolate walnut drops. The corn syrup is the key to their soft texture.
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
3 tablespoons light corn syrup
1 teaspoon vanilla
1 pkg. (12 ounces) semisweet chocolate chips
Combine flour, baking soda and salt, and set aside. In mixer bowl, cream
butter, granulated sugar and brown sugar until light and fluffy. Add corn
syrup, then beat in eggs, one at a time, until well combined. Mix in
vanilla, then slowly add dry ingredients, mixing on low speed until
incorporated. Stir in chocloate chips by hand.
Using a 1/4 cup capacity ice cream scoop or measuring cup, drop dough
several inches apart on greased cookie sheets. Bake cookies as they are,
in mounds; or flatten the mounds of dough until about 3/8 inch thick
usingeither floured fingers or bottom of a glass.
Bake in preheated 375 oven for 9 to 10 minutes until dough is set an color
just starts to turn brown. Remove to wire racks to cool. Makes 1-1/2
dozen cookies (2 dozen for Mom)
Note: We made these cookies extra large, because chocolate chip cookie fans
seem to like them that way. If you prefer to make them smaller, reduce the
baking time about 2 minutes.