Dipped Chewy Chocolate Chip Cookies

Have you at any point attempted a treat formula that you were so eager to make, yet it wound up being an enormous dissatisfaction? A failure in light of the fact that the treats wound up being level, hard, and much more terrible, not chewy by any stretch of the imagination? It’s the most noticeably terrible thing ever. Consider the possibility that I revealed to you could have delicate and chewy chocolate chip treats EVERY.SINGLE.TIME by including one basic fixing into the formula. All things considered, you can. This tip is groundbreaking, people!

What is this one basic fixing, you may inquire? Karo® Corn Syrup. Each time I add it to my treats, they generally heat up overall quite chewy. At the point when I prepare, I love realizing that I am heating with quality items like Karo® Corn Syrup. It has more than 100 years of value and trust over numerous ages of home pastry specialists.

That is a brand I can remain behind, and incidentally Karo® Corn Syrup is the main corn syrup brand out there. At the point when you use Karo® Corn Syrup in your plans, the fixings meet up splendidly to make astounding dishes! Opening a jug of Karo® Corn Syrup​ resembles opening a custom that you can empty your heart into.

Dipped Chewy Chocolate Chip Cookies

0 from 0 votes
Recipe by foodfolksandfunCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

44

servings
Prep time

25

minutes
Cooking time

24

minutes
Total time

49

minutes

Dipped Chewy Chocolate Chip Cookies are an easy cookie that you can enjoy for the holidays or anytime.

Ingredients

  • 1/2 cup unsalted butter softened to room temperature

  • 1/2 cup vegetable shortening at room temperature

  • 1 1/4 cups light brown sugar

  • 1/4 cup granulated sugar

  • 2 large eggs

  • 1/3 cup Karo® Light Corn Syrup

  • 2 teaspoons pure vanilla extract

  • 3 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 12 bag bag semisweet chocolate chips

  • CHOCOLATE DIP:
  • 12 oz bag semisweet chocolate chips

  • Sprinkles for decorating

Directions

  • PREHEAT OVEN:
  • Move oven rack to middle position and preheat oven to 350 degrees F.
  • MIX TOGETHER COOKIE DOUGH:
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together butter, vegetable shortening, and sugars until light, fluffy, and lightened in color, about 2-3 minutes.
  • Add eggs and beat until combined. Pour in corn syrup and vanilla and mix until just combined.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Pour flour mixture into the wet ingredients and pulse mixer on and off until flour is absorbed. Increase speed to low and mix until no more flour streaks remain.
  • Pour in the chocolate chips and mix until combined.
  • PREP BAKING SHEETS AND ROLL COOKIE DOUGH:
  • Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
  • Use a 2-Tablespoon scoop to scoop dough. Roll dough mounds into a ball and space balls 2 inches apart on prepared baking sheets.
  • BAKE AND COOL COOKIES:
  • Bake cookies, one sheet at a time, for 10-12 minutes (the cookies will look a little underdone, but the edge will be beginning to turn slight golden-brown).
  • Cool cookies completely on the baking sheet.
  • MELT CHOCOLATE AND DIP COOKIES:
  • In a medium microwave-safe bowl, add chocolate and heat on HIGH for 1 minute. Stir chocolate, and continue heating in 15-second increments until the chocolate chips are completely melted and smooth.
  • Line baking sheets with parchment paper.
  • Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a lined baking sheet and sprinkle with the desired amount of sprinkles.
  • Repeat process with remaining cookies, chocolate, and sprinkles.
  • Let cookies set completely, about 2 hours.

More like this?

Follow us @cafemedi on Pinterest

Leave a Comment