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butter, softened (2 sticks, I use unsalted)
cup light brown sugar, packed
light corn syrup (light-colored, not lite)
2 1/2 cups
chocolate chips (I use semi-sweet, original recipe uses milk)
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugars, and beat on medium-high speed until light and fluffy.
Stop, scrape down the sides of the bowl, and add the corn syrup, egg, vanilla, and beat until well mixed; set aside.
To a medium bowl, add the flour, baking soda, salt, and stir to combine. Gradually add the flour mixture to the butter mixture and beat on low speed until dough forms; don’t overmix.
Add the chocolate chips and beat on low speed until just combined.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chocolate chips from the underside for a nice visual pop of chocolate.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Marci Haibach • 2019-10-27