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My family loves a good chewy cookie and I’m going to let you in on a little secret. By adding Karo® Corn Syrup, you’ll achieve a chewier, great tasting triple chocolate chip cookie that’s chewier on the outside and still soft in the middle…the perfect cookie! #ChewyChocolateChipCookies
For years I have used Karo® Corn Syrup in pies, on top of my pancakes and around the holidays. However, when my grandmother said that she adds Karo® Corn Syrup to her chocolate chip cookies, I was very intrigued. She said that she’s been doing it for years because it makes the best, chewiest cookies. I love chewy cookies so I knew I wanted to give it a try.
With a few pantry ingredients, I took ordinary chocolate chip cookies and turned them into something extraordinary! Using one of my favorite cookie recipes, I added in some Karo® Corn Syrup and instead of using just one type of chocolate, I used three. #HomemadeCookies
I love the combination of dark chocolate, semi-sweet chocolate and milk chocolate when it’s combined together. When you combine your ingredients with Karo® Corn Syrup you’ll create delicious recipes the same way that family comes together to create joyful memories. #SweetMemories
Karo® Corn Syrup has been around for over 100 years so you know you’re getting a good quality product that’s been passed down through many generations. So, whatever it is you’re baking, I hope you and your family will come together with Karo® Corn Syrup for all of life’s sweetness!
The Chewiest & Best Triple Chocolate Cookies!
Ingredients
- 3/4 C butter, softened
- 3/4 C brown sugar
- 1/2 C Karo® Corn Syrup
- 1 egg
- 2 tsp. vanilla extract
- 2 1/2 C flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 oz. milk chocolate chips
- 4 oz. semi-sweet chocolate chunks
- 4 oz. dark chocolate chunks
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar in large bowl until fluffy.
- Beat in corn syrup, egg and vanilla.
- Gradually stir in flour, baking soda and salt; mix until combined.
- Stir in chocolate chips and chocolate chunks.
- Drop dough by heaping tablespoonfuls onto baking sheets lined with parchment paper (or lightly greased).
- Bake for 9 to 11 minutes or until lightly browned.
- Cool 1 to 2 minutes on pan; remove from pan to wire rack.
- Take a bite and enjoy!
For more inspiration visit the Karo® CornSyrup cookie and bar recipe page.
