Chewy Chocolate Chip Cookies

1 1/2 sticks butter
1 1/4 cups light brown sugar, firmly packed
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups flour (whole wheat is better for you but I have to admit the cookies LOOK good with all-purpose =) )
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts (optional)

Preheat the oven to 375 degrees.
Beat the butter, brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, and baking soda, and then mix in the egg. Beat well. Beat in the flour, then stir in the nuts (optional) and chocolate chips. Drop cookie dough by the rounded tablespoon onto lightly greased or parchment-lined sheet pans. Bake for 10-13 minutes, just until light browned at the edges. For the chewiest cookies, do not overbake. The cookies will look slightly underdone in the middle, but will set up as they cool. Cool on the baking sheet for 5 minutes, and then remove to a wire rack to cool completely. Store in an airtight containter.

To be sure you have the amount of spread you like in a cookie, bake one cookie to test it. Then if it does not spread enough, simply flatten the cookie before baking. If it spreads more than you would like, mix in an extra 1/4 cup of flour.
Makes approx. 3 dozen 2 1/2-inch cookies

Everybody likes these cookies. Dad says that these are the best chocolate chip cookies. While I'm baking, Nathanael comes in and eats a whole tray of them!!! =)