Preheat oven to 350 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat sugar, butter, and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips.
Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny, 10 to 12 minutes, rotating sheets halfway through. Let cool 2 minutes; transfer to wire racks, and let cool. Repeat with remaining dough.
For evenly round cookies, use a 1-tablespoon cookie scoop to release neat balls of dough onto the baking sheets.
I really liked these cookies
whoa, these cookies are awesome!
this is fun
this is fun
I am not a frequent baker and these cookies came out perfectly as described. For those who do not like soft-baked cookies, these are not for you. Otherwise, they took little effort and time and proved a big hit.
I make soft chocolate chip cookies by starting with the Nestle Toll House recipe and making the following modifications. sub brown sugar for white; add 1 Tbs molasses. I usually chill the dough before baking per instructions.
Tip: Add a cup of toffee bits...so much better!
NEVER MAKE THESE COOKIES. EVER. It was a waste of flour, sugar and stomach space. They were gross. -Kaliopi Rose
These cookies were too soft for me. I will try other recipes.
Yuck. I'm sticking with the TollHouse recipe.
It's good but a litte dry the way i tasted it!!!;)
These are a delicious cookie that makes about 30. I didn't have any raisins so I used cranberries.
Sorry - posted the wrong link - here's the link to the blog post about when we made them: http://marthaandme.wordpress.com/2009/04/09/dude-martha-goes-soft/
I made this and my son really liked it. They get harder the longer they sit. http://www.marthastewart.com/recipe/soft-baked-chocolate-chip-cookies?au... chocolate chip cookies
Even weirder the next day. When I opened the container, the cookies felt almost damp on the outside. Cakey inside texture was drier than when freshly done, too. Warming in the micro made chips melty but did nothing ti help the texture.
Even weirder the next day. When I opened the container, the cookies felt almost damp on the outside. Cakey inside texture was drier than when freshly done, too. Warming in the micro made chips melty but did nothing ti help the texture.
Strange.
Slightly crunchy outer "shell" and very, very cakey inside. I didn't know what to expect from the recipe's differences compared to the Tollhouse recipe, especially the corn syrup, so I thought I'd give it a shot. Now that I've tried it, it's just too weird and I'll stuck to a regular recipe.