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.