Description
This is our all-time favorite chocolate chip cookie recipe. I think the mini chocolate chips and full tablespoon of pure vanilla extract take these cookies over the top. As an added bonus, the recipe contains no eggs, so feel free to eat as much raw cookie dough as you like!
Ingredients
- 1-½ cup Bleached All-purpose Flour
- ¾ teaspoons Baking Soda
- ¾ teaspoons Fine Salt
- 10 Tablespoons Unsalted Butter, Room Temperature
- ½ cups Granulated Sugar
- ⅓ cups Light Brown Sugar
- 3 Tablespoons Light Corn Syrup
- 2 Tablespoons Whole Milk
- 1 Tablespoon Best Quality Vanilla Extract
- 1 cup Mini Chocolate Chips (6 Ounces, Weight)
Preparation
Preheat oven to 375ºF and line 3 half sheet pans with Silpats. In a medium bowl, sift together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream 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 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 balls 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.
Recipe adapted from CookWise by Shirley O. Corriher.
