2 1/8 c Flour 3/4 ts Baking soda pn Salt 1 c Unsalted butter, slightly -cooler than room temp. 1 3/4 c (-1 1/2 T) brown sugar, -firmly packed 1 1/2 tb Corn syrup 2 lg Eggs, room temperature, -lightly beaten 2 ts Vanilla extract 1/8 ts Almond extract 8 oz Swiss milk chocolate, -cut into small chunks 8 oz Swiss semisweet chocolate, -cut into small chunks Crisp outsides and chewy centers, are often achieved by undercooking. 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. Store cookies in the refrigerator. Mix flour with soda and salt. Set aside. With an electric mixer, cream the butter until softened. Add sugar; cream until light and fluffy. Blend in the corn syrup, scraping down the bowl often. Blend in the lightly beaten eggs, and vanilla and almond extracts. If the mixture seems curlded or unhomogenous, add a bit of the flour mixture to bind it. Stir dry ingredients into creamed mixture, scraping down sides of bowl occasionally. Stir in chocolate pieces gently by hand. Chill batter 20 minutes. Line a baking sheet with parchment paper. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Flatten cookies very slightly. Bake at 350 degrees F. for 12 minutes, or until cookies are lightly golden brown. Cool 1 minute on pans, then remove to cooling rack. Store in the refrigerator to preserve flavors. Yield: 4 dozen.