Yield: 32 cookies
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon table salt
- 3/4 teaspoon baking soda
- 8 tablespoons unsalted butter (1 stick), melted and cooled
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 large egg yolk
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Heat the oven to 375 degrees with a rack in the center of the oven. Sift flour, salt, and baking soda onto a large sheet of parchment paper; set aside.
- In the bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, scraping bottom and sides of the bowl with rubber spatula as necessary. With the mixer running on low slowly add the dry ingredients mixing on low speed until just combined. Do not overbeat. Add chocolate chips and mix on low speed until distributed evenly throughout the batter.
- Line two baking sheets with parchment paper. Leave about two inches between each ball, scoop a tablespoon ball of the dough. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.
- Cool cookies on baking sheet for about three minutes. Using wide metal spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature.