Total Time: 49 mins
Serves: 20 cookies
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
- Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don’t worry if the dough isn’t perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
- Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.