Crispy Chocolate Chip Cookies
Servings:*
20 servingsIngredients
- 1 ⅓ cup all-purpose flour
- ½ teaspoons baking soda
- ¼ teaspoons kosher salt
- ½ cups unsalted butter, melted and cooled
- ½ cups granulated sugar
- ⅓ cups packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
Directions
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Heat oven to 350 F. Line 3 sheet pans with parchment paper.
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In a medium bowl, whisk together the flour, baking soda and salt.
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In a large mixing bowl, vigorously beat the melted and cooled butter, granulated sugar, brown sugar and corn syrup with a spatula until well combined. Add the egg, milk and vanilla and beat vigorously until well combined.
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Add the dry ingredients, about ⅓ cup at a time. Stir until just combined, being careful not to overmix. Gently stir in the chocolate chips. The dough will be very loose and sticky, more like the consistency of batter.
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Using a 1 ½ oz scoop or heaping tablespoon, drop balls of dough, 2 inches apart, onto the prepared sheet pans.
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Bake for about 12 minutes or until golden brown and flat, rotating the sheets halfway through baking. Bake in batches if needed.
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After removing the sheet pans from the oven, hold them about 6 inches above the counter and drop them a few times to further flatten the cookies.
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Let the cookies cool on the sheet pans for 5 minutes, then use a thin spatula to transfer them to wire racks to cool completely.
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Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.