My Favorite Chocolate Chip Cookies

from ButterYum
makes 36 cookies



  1. Preheat oven to 375F and line 3 half sheet pans with Silpats.   
  2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.  
  4. Add corn syrup and milk; beat well and scrape down the sides of the bowl. 
  5. Add vanilla extract; beat well.  
  6. On low speed, gradually add the reserved dry ingredients and mix on low until combined. 
  7. Add mini chips and mix on low for 5 seconds.  
  8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed. 
  9. Use a #50 scoop (1 tablespoon) to portion 12 blobs of dough evenly about 2 inches apart onto lined sheet pans. 
  10. Chill dough on sheet pans in fridge for at least 10 minutes before baking.
  11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early). 
  12. Remove sheet pan from oven and wait 3-5 minutes before transferring cookies to a rack to cool completely.