One day, I was all set to make the Molasses Crinkle Cookies found in my great aunt's 1945 edition of The Boston Cooking School Cookbook (side note: the binding on that cookbook is bomb-proof; it's seen hard use for over half-a-century, and it's still in great shape). But after I'd already started, I realized that I was out of molasses. What I did have was corn syrup, so riffing on the Crinkles recipe, I came up with the following Chocolate Chip Cookie recipe. I particularly like to dunk this cookie in orange juice, instead of milk. It's weird but tasty. —doctorbaker
2 1/4 + cups
Other Ingredients (at room temperature)
sugar for dipping
In This Recipe
Preheat oven to 375 and prepare preferred cookie sheets (I use parchment paper on an airbake pan).
In a medium bowl, mix together dry ingredients and set aside.
In a large bowl, cream butter and sugar together. Add egg and corn syrup and beat well.
Add dry ingredients and mix just to incorporate.
If dough is not stiff enough to form into balls, gently add more flour, 1/4 cup at a time.
Stir in chocolate chips.
Form dough into balls 1 1/2" in diameter. Dip the balls in a small bowl of sugar and place on cookie sheet, sugared side up.