My Favorite Chocolate Chip Cookies

from ButterYum

makes 36 cookies

Ingredients

• • 1 1/2 cups bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

  • 3/4 teaspoon fine salt

  • 3/4 teaspoon baking soda

  • 10 tablespoons unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/3 cup light brown sugar

  • 3 tablespoons light corn syrup

  • 2 tablespoons milk

  • 1 tablespoon pure vanilla extract

  • 1 cup mini chocolate chips (6 ounces) - regular choc. chips are too large for these cookies

Directions

• 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.