The Secret to Making the Best Chocolate Chip Cookies

The Secret Ingredient for the Best Chocolate Chip Cookies

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You won’t believe me until you’ve tried this recipe for yourself, but I’m telling you I’ve discovered the secret ingredient to the best chocolate chip cookies. I’m talking perfectly tanned bottoms, moist and chewy from top to bottom and the perfect balance of fluff and richness. So, want to know just what it is that makes the very best batch of chocolate chip cookies? Well, I’ll give you a hint. It’s not melted butter. And it’s not sour cream, although that’s something I might try because it sounds interesting. Ready for it? Here’s the big secret: Corn syrup. That’s it! That, my friend, is the secret ingredient to the best 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. Oh, and 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. So there you have it. Now go make the best chocolate chip cookies you’ll ever taste! By the way the 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 chocolate chip cookies in the universe.

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 5 stars instead of 4. Boom!


  • 1. Mix butter and two sugars together. Add corn syrup, egg and vanilla.
  • 2. In a separate bowl, mix together flours, baking soda, salt and nutmeg. Add this to the butter and sugar mixture.
  • 3. Add chocolate chips (and pecans if desired).
  • 4. Spoon onto baking sheet covered with parchment paper and bake at 350˚ for 10-12 minutes or until middle is just set. Remove from oven and let cool.