| 1 | Crisp outsides and chewy centers, are often achieved by undercooking. |
| 2 | In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked. |
| 3 | Store cookies in the refrigerator. |
| 4 | Mix flour with soda and salt. |
| 5 | Set aside. |
| 6 | With an electric mixer, cream the butter until softened. |
| 7 | Add sugar; cream until light and fluffy. |
| 8 | Blend in the corn syrup, scraping down the bowl often. |
| 9 | Blend in the lightly beaten eggs, and vanilla and almond extracts. |
| 10 | If the mixture seems curlded or unhomogenous, add a bit of the flour mixture to bind it. |
| 11 | Stir dry ingredients into creamed mixture, scraping down sides of bowl occasionally. |
| 12 | Stir in chocolate pieces gently by hand. |
| 13 | Chill batter 20 minutes. |
| 14 | Line a baking sheet with parchment paper. |
| 15 | Drop by rounded teaspoonfuls onto parchment-lined baking sheets. |
| 16 | Flatten cookies very slightly. |
| 17 | Bake at 350 °F. |
| 18 | For 12 minutes, or until cookies are lightly golden brown. |
| 19 | Cool 1 minute on pans, then remove to cooling rack. |
| 20 | Store in the refrigerator to preserve flavors. |
| 21 | Yield: 4 dozen. |
