As Requested - My Favorite Chocolate Chip Cookies

Our Favorite Chocolate Chip Cookies: Thin, Chewy, and Oh So Delish! - ButterYum

I recently reviewed the "Best Chocoalte Chip Cookies" by Cook's Ilustrated.  Although CI's cookies were indeed very good, I mentioned they weren't as good as my favorite recipe.  Little did I know how many comments and email requests I would get by saying that.

So here is the recipe that I love so much - it comes from CookWise by Shirley O. Corriher.  In the book, Shirley shares 4 variations of this recipe; basic, thin, puffed, and in between.  The puffed and in between versions rely on the use of butter-flavored shortening instead of real butter like the basic and thin versions.  Since my blog is called ButterYum, you can guess which of the recipe I decided to make - yep, the butter-laden basic and thin versions.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.

Because butter melts more easily than shortening, these cookies spread a bit during baking - they'll bake up crisp around the edges and chewy in the middle.  They aren't the most attractive chocolate chip cookies you'll ever see, but I promise they won't disappoint when it comes to flavor - I can't resist their strong vanilla, hint of caramel, chocolaty chip goodness.  I hope you like them as much as we do.  On a side note - this recipe contains no eggs, so enjoy sampling it raw.

Shirley O. Corriher's Thin Chocolate Chip Cookies
Adapted by ButterYum

makes 36 cookies (#50 cookie scoop)

1 1/2 cups bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

3/4 teaspoon salt

3/4 teaspoon baking soda

10 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/3 cup light brown sugar

3 tablespoons light corn syrup

2 tablespoons milk

1 tablespoon pure vanilla extract

1 cup mini chocolate chips (6 ounces) - regular choc. chips are too large for these cookies

Preheat oven to 375F.   

In a medium bowl, sift together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer, cream the 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 the reserved 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. 

Prepare cookie sheets by spraying with non-stick baking spray (I just use a non-greased Silpat liner).  Drop tablespoons of batter about 2 inches apart onto completely cool cookie sheets (don't be afraid to chill the cookie dough if it starts to get too soft at room temperature).  Bake one sheet at a time; for 8-12 minutes or until edges just begin to turn brown (check early).  Remove cookie sheet from oven and wait 3 minutes before transferring cookies to a rack to cool completely.