Preparation time:1 hour
Serves:2 dozen cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1 teaspoons vanilla extract
1/4 cup sugar
3/4 cup light brown sugar
1/2 cup unsalted butter at room temperature
1 teaspoon corn syrup
1.Cream the butter and brown and white sugar until fluffy.
2.Add the eggs and combine
3.Sift the flour salt and baking soda at least 3 times and then add to the butter mixture and combine along with corn syrup and vanilla extract.
4.Finally add the chocolate chips and fold.
5.Scoop about 1 tablespoon of batter and roll them into balls and place them on cookie sheet 2 1/2 inches apart,12 on each.Refrigerate the batter for at least 30 minutes.
6.Preheat oven to 350 F.Place the cookies in the oven and bake for 15-16 minutes and remove from stove.Let cool for a minute and then transfer to cooling rack.
If your cookies are browning on the bottom reduce the oven temperature by 25 degrees and try.Parchment sheets give best results.
Mix the flour only until combined,do not over beat.
Refrigeration of the dough prevents the cookies from flattening out.
Corn syrup makes the cookies soft,if you like crunchy cookies skip corn syrup and add 1 tablespoon butter instead.
Oven times vary so keep watching the from 12 minutes onwards,the moment you see light brown on the edges they can be removed from the oven,they will be soft as soon as they are out of the oven,they will continue to cook for 1-2 minutes due to the heat,once they are cooled they get the right texture.
Take the cookies off the sheet pan and let them cool on a counter on top of the parchment to prevent browning of the bottom.