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Want to know the secret to the chewiest cookies? Karo® Corn Syrup! These Triple Chocolate Cookies are made extra chewy and delicious by substituting Karo® Light Corn Syrup for some of the sugar. You’ll need two glasses of milk because you won’t be able to stop eating these!
I am a chocolate on chocolate on chocolate kind of gal. And my cookies? I need them to be chewy. Gooey. Soft. So when I bake cookies, I need them to be the ULTIMATE chewy chocolate cookies. With chocolate chunks. And chocolate chips. GIVE ME ALL THE CHOCOLATE.
I am excited to share this recipe with you. It’s very simple – all the typical cookie ingredients, plus Karo® Corn Syrup in addition to sugar to make the cookies extra chewy.
Chocolate cookies can sometimes be dry or too crispy because of the addition of cocoa powder. Using Karo® Corn Syrup helps makes chewier, great tasting cookies that are chewy on the outside and soft on the inside. Perfect with a glass of milk.
Just look how soft, fudgy, and chewy!
I use Karo® Corn Syrup because it is the leading corn syrup brand – they’ve been around for over 100 years. That’s multiple generations of bakers and home cooks using Corn Syrup as the secret to chewy cookies, pecan pies, yummy sauces, pancake toppings, and other dessert recipes. Karo® Corn Syrup definitely has a ton of uses beyond the traditional Thanksgiving Pecan Pie. (Although if you’re looking for amazing Pecan Pie recipes, definitely check out the recipes on the Karo® website.)
Karo® Corn Syrup can be used in your traditional cookie recipe to make them chewier, softer, and more delicious.
What kind of chocolate to use for these cookies
This cookie recipe uses three types of chocolate: cocoa powder in the cookie dough, white chocolate chip morsels, and semi-sweet chocolate chunks. I took a 4-oz bar of semi-sweet baking chocolate and chopped it up into rough pieces using a large chef’s knife. You can use chocolate chips instead, or any kind of chocolate you want here.
Just make sure you save half of the chocolate chunks/chips for the toppings. That’s how you get the cookies to look so pretty. The cookies will taste just as good if you mix all the chocolate into the dough, but they won’t look as nice on the top because the chips and chunks will be hidden in the cookie dough.
How to make chewy chocolate cookies
Here are a few tips for making sure these cookies turn out to be a success:
1. Start by letting a stick of butter (8 tablespoons or 1/2 cup) come to room temperature. Don’t forget this step, I always forget this when I start to bake and then have to wait an extra half an hour!
2. Sift together the dry ingredients. This is important , which means someone will get a salty bitter bite in their cookies. You want a light and fluffy mixture of flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine the wet ingredients: Mix together that softened stick of butter and brown sugar until no butter lumps remain. You can do this with a whisk, a mixer, or even a fork, if your butter is soft enough. Light **or** brown sugar will work – they both make softer cookies than white sugar. If you’re using dark brown sugar, don’t pack the measuring cup too much. You can also use white sugar if that’s what you have on hand. Stir in the egg. Add the Karo® Corn Syrup and vanilla extract and mix well.
4. Add about half the dry ingredients (flour mixture) to the wet ingredients and stir until totally combined. Now add half the chocolate chunks and white chocolate chips snd stir. Save the second half of the chocolate chunks and chips for later. Then dd the rest of the flour mixture and mix until thoroughly combined. If you add all the dry ingredients at once, the cookie dough will be too stiff to stir in the chocolate chunks and chips.
5. Chill the cookie dough in the fridge for at least a half hour, or even overnight or over two days if you need to. Preheat the oven a few minutes before you’re ready to bake.
6. Use your hands to roll small balls of cookie dough and place them on a greased cookie sheet or a cookie sheet lined with parchment paper. The dough should be firm enough to not stick to your hands. If it sticks to your hands or gets your hands too dirty, then it (1) is not cold enough or (2) doesn’t have enough flour. If you are sure the dough is thoroughly chilled, then stir in more flour, a tablespoon at a time, then chill, and try again.
7. Here’s the best part: Top the cookie dough balls with a ton of chocolate chunks and white chocolate chips. So many that it feels ridiculous. Three white chocolate chips is not enough, trust me. The cookie dough ball will expand into a 3 inch cookie, so you definitely want at least 10 pieces of chocolate chunks/chips on there.
8. Bake at 325F for 8 minutes. Don’t over-bake these. They’ll puff up when you first take them out of the oven.
Let the cookies cool on the baking sheet for a few minutes, then use a spatula to pick them up and carefully transfer them to a wire rack to cool down. They’ll sink down a little as they cool and form delicious chewy center and soft edges.
This recipe makes a lot of cookies, which is a good thing. About 30-36 cookies. 2.5 – 3 dozen. You’re probably going to have leftovers, so store them in a container with a tight fitting lid. These cookies actually become even softer, chewier, and more delicious the next day!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later:
Triple Chocolate Chewy Cookies
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup brown sugar light or dark
- 1/2 cup butter (1 stick) room temperature
- 1 egg
- 1/2 cup Karo® Corn Syrup
- 1/2 teaspoon vanilla extract
- 4 oz semi sweet chocolate roughly chopped (about 2 cups), divided
- 2 cups white chocolate chip morsels , divided
- In a medium bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Mix well.
- In a large bowl, whisk together the butter, sugar, and egg until thoroughly mixed. Add the Karo® Corn Syrup and vanilla extract and mix well.
- Add about half the dry ingredients to the wet ingredients and mix well, until thoroughly mixed. Stir in half of the chocolate chunks and half of the white chocolate chip morsels (about 1 cup each) and mix well. Add the rest of the dry ingredients and mix well. The mixture should form thick cookie dough that is not too sticky.
- Cover the cookie dough bowl with plastic wrap and chill in the fridge for at least 30 minutes, or up to two days.
- When you're ready to bake, preheat the oven to 325F. Grease 2 large baking sheets or line them with parchment paper.
- Take the chilled cookie dough out of the fridge. Use spoon to scoop out about 1 tablespoon of cookie dough. Roll it into a ball with your hand and place on the baking sheet. (See Recipe note if your dough is sticky) Repeat, and place the cookie dough balls about 2 inches apart.
- Take the rest of the chocolate chunks and white chocolate chip morsels and stick them on top of the cookie dough balls. Really pack them in there because the ball will turn into a 3 inch wide cookie and the toppings will spread (see the blog post for a photo!).
- Bake at 325F for 8 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool. Enjoy warm, or store in a container with an air-tight lid once cooled down.
- If the cookie dough is sticky when you try to roll it into a ball, make sure it is thoroughly chilled. If it is chilled, add a tablespoon of flour at a time, mix well, and try rolling the cookie dough balls again.
- If you need to bake these in 2 batches, keep the rest of the cookie dough refrigerated while the first batch is baking.