Classic Chocolate Chip Cookies

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

3/4 cup brown sugar

1 tablespoon vegetable oil

2 tablespoons light corn syrup

1 egg

1 teaspoon vanilla

1 cup plus 2 tablespoons all-purpose flour

1 cup cake flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups chocolate chips (your choice of size, shape, and cacao percentage)

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Beat the butter for a minute or so by hand or (even better) with an electric mixer. Dump in both sugars and beat another minute or so until light and fluffy. Beat in the oil, vanilla, corn syrup (which will slide right out of the tablespoon if you measured the oil first), and egg. Beat just until incorporated. Whisk together the dry ingredients (flour-salt) and dump on top of flour mixture. Beat in just until incorporated. You're not making yeast bread here, so don't overbeat. Gently fold in the chocolate chips. 

Drop by globs (I use a 2-tablespoon scooper) onto your prepared cookie sheet. Bake at 350 degrees for about 6-7 minutes. I like mine just starting to crack at the edges. Remove from oven and cool on the sheet for 2 minutes. Remove cookies to a wire rack to cool completely if you're storing them. Or don't cool them at all (other than that first 2 minutes) and eat them straight away with a big glass of milk. If you are storing them, make sure your container is airtight and that it didn't last house spaghetti sauce. Because marinara-infused CCCs are not going to become anybody's Next Big Food Thing.

If you don't want to bake any or all of your dough right away, you can chill it for a few hours or overnight and then bake as directed. You just might have to add a minute or two to the baking time. You can also make these cookies bigger or smaller or flatter (just smoosh the dough balls with the palm of your hand before you bake them); again, adjust the baking time accordingly. You can even make them "burned" if that's your thing. I mean, I can't imagine, but as Ma Ingalls always said, "It take all kinds of people to make a world."

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