This cookie is for the thicker, softer, chewy chocolate chip lover. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just out of the oven tasty snack. Try it with a variety of different ingredients including raisins, chocolate chips and walnuts; white chocolate, apricots and pistachios or even peppermint candy and chocolate chips.
- 2 ¼ cup all-purpose flour or bread flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup salted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup sugar
- 1 Tablespoon corn syrup
- 2 teaspoons vanilla
- 1 egg yolk, 1 egg
- 2 cups chocolate chips
Preheat oven to 325 degrees. Line two sheet pans with silpat or parchment paper.
In a small bowl, mix flour, baking soda and salt. Set aside.
In a large mixing bowl, combine butter, brown sugar and sugar. Mix till combined.
Add corn syrup, vanilla, egg yolk and egg. Mix till combine. Scrape down bowl.
Add flour mixture and mix till just combined.
Stir in chocolate chips.
Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans, 3 inches apart.
Bake for 18 minutes, or until golden brown.
Tip from Tate’s
You can scoop out all the cookies and bake right away, refrigerate and bake the next day, same time and temperature or freeze the scooped out dough on a sheet pan, then bag them in a Ziploc bag to bake a few at a time, directly from the freezer, but bake at 325 degrees.