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