If there's one dessert that always hits the spot it's chocolate chip cookies. I posted this chocolate chip cookie recipe more than a year ago, which is absolutely fabulous, but you have to wait till the next day before you can eat them. However, these thin and crispy chocolate chip cookies are great if you want to satisfy that craving now! I found this recipe in my handy Cook's Illustrated cookbook. These cookies remind me of the ones my Grandma use to bake and then freeze. Their thin, crispy, and would taste great frozen or at room temperature. My grandma always froze her cookies, and I always knew to check the freezer for those goodies. I doubt she noticed a couple were missing. ;) Enjoy!
1 1/2 c all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, melted and cooled
1/2 c granulated sugar
1/3 c packed light brown sugar
2 tbsp light corn syrup
1 lg egg yolk
2 tbsp milk
1 tbsp vanilla extract
3/4 c semisweet chocolate chips
First, adjust your oven to the middle rack position and set your oven to 375 degrees. Then, line 2 baking sheets with parchment paper.
Now, whisk the flour, baking soda, and salt in a medium bowl and set aside. Take the bowl of a standing mixer fitted with the paddle attachment and beat the melted butter, the sugars, and corn syrup on low speed until thoroughly blended, about 1 minute. Then add in the egg yolk, milk, and vanilla; mix until fully incorporated and smooth, about another minute. With mixer running on low, slowly add the flour mixture and mix until just combined. Stir in the chocolate chips. Working with 1 tablespoon of dough at a time, roll into balls, and place 2 inches apart on baking sheets. Bake until the cookies are a deep golden brown and flat, about 10-12 minutes. Rotate the baking sheet halfway thru to ensure even baking. Let cookies cool on baking sheet for about 3 minutes before transferring to a wire rack.