Chewy Chocolate Chip cookies!

Since a long time, I'd been searching for the perfect chocolate chip cookies recipe - the chewy ones. They are a hot favorite of my husband and I. I tried recipes from the net, magazines, etc. but they just weren't right! Finally I came upon two which seemed to have been old time favorites: the original Nestle Toll House recipe and another from the King Arthur's Baking Companion book. I must say that the book is very comprehensive, instructive and explanatory. It isn't just about recipes: it expounds the roles of each ingredient, the methodology and so on and so forth. Being so impressed with it, I decided to give it's recipe on chocolate chip cookies a try. As expected the results were simply fabulous! They turned out to be de-li-cious!

So here's the recipe verbatim:

Makes 3 dozen.

12 tbsp butter (11/2 sticks)
1.25 cups light brown sugar
0.25 cup light corn syrup
2 tsp vanilla extract
3/4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1 large egg
2.25 cups flour
1 cup chooped nuts
2 cups semisweet chocolate chips

1. Preheat the oven to 350 F.


2. Beat the butter, brown sugar and corn syrup together until fluffy.
   


3. Beat in the vanilla,baking powder, salt and baking soda and then mix in the egg. Beat well.


4. Beat in the flour, then stir in the nuts and the chocolate chips.


5. Drop cookie dough by the rounded tablespoons onto lightly greased parhcment lined sheet pans.


6. Bake for 12-14 minutes , just until lightly brown at the edges. For chewiest cookies, don't overbake.


7. Cool on the baking sheet for 5 minutes then move to cooling rack.


8. Store in airtight container with a slice of apple or sugar softener.

Note:

1. I felt that the amount of chocolate chips could be reduced a little. It was too chocolatey with 2 cups, maybe 1.5/1.25 cups would be better. However, if you like it very chocolatey then this should be fine.
2. The first step is the most important. That's fifty percent of the work. You must beat the butter, sugar and corn syrup to a nice fluffy texture.
   
3. I also didn't add the nuts. So if you want to add nuts I think that the total volume of chocolate chips and nuts should not be more than 1.5 cups.
4. UPDATE: After 24 hrs, the cookies had gone dry. Then I found out that keeping a piece of bread in the same jar, keeps the cookies moist. Doing so, certainly helped.
5. UPDATE 2: I'd freezed half of the dough and it turned out that cookies made from that dough were better than those made from the fresh dough. Also, this time instead of dropping a spoonful I gave them a coin shape so that they turn out round and not too thick (like last time). These were certainly good improvements.