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.