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Chocolate chip cookies are a family favorite in my home. We often make different variations, such as adding in some pecans. What makes it even better? Using Karo® Corn Syrup to make them the best, chewiest cookies.
At least once a week, after dinner, we like to stay in the kitchen and make a delicious dessert. It is a great way to bond with the family, making memories and making tasty treats. The kids really enjoy mixing ingredients and learning how to make new things.
We have numerous baking staples in our pantry, such as the leading corn syrup brand: Karo® Corn Syrup. With over 100 years of quality, the brand is trusted over multiple generations, as I remember my grandma baking with it every time we visited.
When I see that bottle, I am flooded with memories of being in the kitchen with family. Coming together to not only keep up with old traditions, but also to create new ones.
When you think of Karo® Corn Syrup, your mind may jump right to pecan pie on Thanksgiving evening. Aside from that, there are many other uses for the syrup. It is a staple to Southern cuisine, used in baked goods and as a topping for pancakes. Then there is adding it into your cookie recipes, resulting in cookies that are chewier on the outside and still soft in the middle.
When we make chocolate chip cookies, each time we like to put a little twist on them. The latest was adding in some pecans, perfect for autumn gatherings.
Chewy Chocolate Chip Pecan Cookies Recipe
(printable recipe card available at end of the article)
- 1 cup salted butter, softened
- ½ cup white sugar
- 1½ cups brown sugar
- ¼ cup Karo® Corn Syrup, Light
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups chocolate chips
- ½ cups pecans, chopped
Pre-heat oven to 375°F.
Add softened butter and sugar to a large mixing bowl. Beat until fluffy.
Beat in the Karo® Corn Syrup, eggs, and vanilla.
Gradually add in the flour, baking soda, cornstarch, and baking powder. Beat until completely mixed.
Stir in the chocolate chips and pecan pieces.
Drop heaping spoonfuls of dough onto a lightly greased baking sheet, spaced out about 2-3 inches.
Bake for approximately 10 minutes, until lightly browned. The middle of the cookies may not look done right out of the oven, but they will brown up quickly.
Remove from the pan and place them on a wire rack to cool.
Chewy chocolate chip cookies are one of those desserts that can really bring together loved ones. Whether you are baking during the holidays or any random weeknight, remember to use Karo® Corn Syrup to make the best, chewiest cookies.
- 1 cup salted butter, softened
- ½ cup white sugar
- 1½ cups brown sugar
- ¼ cup Karo® Corn Syrup, Light
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups chocolate chips
- ½ cups pecans, chopped
- Pre-heat oven to 375°F
- Add softened butter and sugar to a large mixing bowl. Beat until fluffy.
- Beat in the Karo® Corn Syrup, eggs, and vanilla.
- Gradually add in the flour, baking soda, cornstarch, and baking powder. Beat until completely mixed.
- Stir in the chocolate chips and pecan pieces.
- Drop heaping spoonfuls of dough onto a lightly greased baking sheet, spaced out about 2-3 inches.
- Bake for approximately 10 minutes, until lightly browned. The middle of the cookies may not look done right out of the oven, but they will brown up quickly.
- Remove from the pan and place them on a wire rack to cool.
Get more delicious cookie and bar recipes here.