Secret-Ingredient Soft Chewy Chocolate Chip Cookies - Mighty Mrs | Super Easy Recipes (2024)

There's one little secret ingredient to making the best soft and chewy chocolate chip cookies. If you love bakery-style cookies that are moist and chewy from top to bottom and baked to a golden brown, you'll love this recipe!

★ Why You'll Love this Recipe ★

You won't believe me until you've tried this recipe for yourself. There is a secret to perfectly soft, chewy cookies. It's one secret ingredient that will change your homemade cookie game.

I'm talking perfectly tanned bottoms, moist and chewy from top to bottom and the perfect balance of fluffy texture and rich flavor. Bakery quality.

★ The Secret Ingredient ★

The Secret to Super Soft Cookies. Just ONE ingredient.

You're here because you want to know just what it is that makes the very best batch of super soft chocolate chip cookies! Well, I'll tell you what it's not first. It's not melted butter. And it's not sour cream, although that's something I might try because it sounds interesting.

Ready for the big secret? There's an ingredient that will make your cookies extra flexible and soft.

It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

It truly is a magic ingredient that took me years to learn about. Apparently it's cookie baking's best kept secret.

Do not get it confused with high fructose corn syrup and go running for the hills. Just plain old corn syrup. 0 grams of fat and 10 grams of sugar per 2 tablespoons. And you can even use light corn syrup.

★ Ingredients You'll Need ★

You'll need most of the normal stuff but the difference will be made with the one secret ingredient — the corn syrup!

1. All purpose baking flour. I actually really like to use a half and half blend of white and whole wheat flour. I like the taste and texture of the whole wheat flour but if that's not your thing, then you can just use all white flour.
2. White sugar.
3. Brown sugar. You can go light or dark. Dark has extra molasses flavor so if you're into that, go for dark.
4. Eggs. I like the taste of orgnaic, cage-free eggs. The are typically fed a diet of corn and soy and that makes for tastier, more yellow yolks.
5. Sea salt. The extra flavor of sea salt vs. regular table salt adds a really nice touch to these cookies.
6. Butter. Go with full-fat butter over margarine for the best flavor. A better quality butter will usually give you a more rich, creamy flavor.
7. Baking soda. Any kind is fine, just make sure it's not old and expired or it may not give you that fluff.
8. Chocolate chips. Go gourmet! Or go mini. Anything other than the normal chip will add a novel element to these cookies setting them apart from regular, boring cookies. 🙂 Toll House Chocolate chips are fine but if you want to upgrade, splurge for the gourmet chocolate chips like Ghiradelli.

★ How to Make these Cookies ★

The full recipe can be found below but here's a quick overview of the step involved. (Don't worry, it's not much different than typical cookie-baking.)

• Mix together butter, sugars, corn syrup, egg and vanilla.
• Blend dry ingredients together then add to wet ingredients.
• Fold in chocolate chips.
• Scoop dough into cookie sheet.
• Bake then cool.

That's it! The only difference from typical cookie-making is we are adding the secret ingredient — corn syrup — to make these cookies super soft and flexible.

★ FAQs ★

How many cookies does this recipe yield?

Enough to share!

Yield is 3 dozen. So I hope you have friends who like cookies! I mean, I hope you have friends. Who doesn't love cookies? Especially the best soft, chewy chocolate chip cookies in the universe.

Are these better than Martha's Cookies?

Just a side note, apparently even Martha Stewart doesn't know about this secret ingredient. If only she did, maybe her recipe would have received 5stars instead of 4. Boom!

You be the judge though. Try both recipes and do a blind taste test for fun!

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