Chewy Chocolate Dipped Chocolate Chip Sea Salt Cookies

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Every Monday we like to have a family night where we teach our kids something we think they need to learn, play a family game, and then we end the night with a treat. Cookies are always my go-to because of how simple they are to make, but sometimes I like to add a little flare to a traditional recipe and create something new. 

I think the star ingredient in any cookie is Karo® Corn Syrup because of its ability to make a chewy and great tasting cookie. Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and trust over multiple generations. I remember using it in pie recipes while baking with my grandmother, and it's my go-to for a lot of holiday baking. Over the years, Karo® Corn Syrup has become a natural part of our kitchen and home. 

I love using Karo® Corn Syrup in my cookie recipes because the cookies always turn out chewy on the outside and soft on the inside, which is basically my favorite texture combination. It's a great addition to any existing recipe you already use and will be sure to be a crowd pleaser for your kids' afternoon treat. 

For these cookies, I used 1/4 cup of Karo® Corn Syrup in the cookie batter (to get that great chewy texture!), and then used it again in the chocolate mixture. To make the chocolate mixture, you simply microwave 6oz of chocolate chips, 3 tbsp butter, and 3tsp Karo® Corn Syrup until smooth. It's the perfect chocolate mixture for any dessert, whether you're coating cookies, cake pops, or even strawberries. 

Chewy Chocolate Dipped Chocolate Chip Sea Salt Cookies

Ingredients:

1/2 cup butter

1/2 cup white sugar

1/4 cup brown sugar

1/4 cup Karo® Corn Syrup

1 egg

1tsp vanilla

1 1/2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

For Chocolate Mixture:

3 tsp Karo® Corn Syrup

6oz chocolate chips

3 tbsp butter

Directions:

Preheat oven to 350º. In a large bowl, using an electric mixer, cream together the butter, sugar, and Karo® Cory Syrup. Then add in your egg and vanilla and mix until well combined. Add in your dry ingredients, and mix until just incorporated. Lastly, fold in your chocolate chips.

Roll your dough into 1 1/2 tablespoon sized balls, and place them on an ungreased cookie sheet. Recipe should yield about 12 cookies. Bake in the oven for 9-11 minutes, until edges just barely start to brown. 

Let cool on the cookie sheet for 30 minutes before dipping. 

To make the chocolate mixture you simply microwave 6oz of chocolate chips, 3 tbsp butter, and 3tsp Karo® Corn Syrup until smooth. Dip your cookies half way into the chocolate, and then place back into the cookie sheet, and then into the freezer for about 10 minutes until the chocolate is set. Serve when ready. 

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