It only took me 5 months to find the perfect chococlate chip cookie recipe. One that Jordan actually likes — thin, chewy, and a bit crispy. A cookie with character. I admit, I can eat 3-4 in one sitting.
- 1 1/3 cups all purpose flour (measured correctly!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 tablespoons light corn syrup or golden syrup
- 1 large egg
- 1 tablespoon milk (any kind)
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together baking soda, flour, and salt.
In a large bowl, beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat until very well combined. Carefully add the flour mixture and stir until just combined. Gently stir in the chocolate chips. The dough will be very loose, sticky!
Drop dough by 1 – 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Bake for about 13 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temp. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
Adapted from Handle the Heat blog recipe