As Requested - My Favorite Chocolate Chip Cookies

I recently reviewed the "Best Chocolate Chip Cookies" by Cook's Illustrated.  Although CI's cookies were indeed very good, I mentioned they weren't as good as my favorite recipe.  Little did I know how many comments and email requests I would get by saying that.

So here is the recipe that I love so much - it comes from CookWise by Shirley O. Corriher.  In the book, Shirley shares 4 chocolate chip cookie variations; basic, thin, puffed, and lastly, in-between.  The "puffed" and "in-between" versions rely on the use of butter-flavored shortening instead of real butter like the "basic" and "thin" versions.  Since my blog is called ButterYum, you can guess which variations I wanted to try - the basic and the thin ones.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.

Because butter melts more easily than shortening, these cookies spread a bit during baking - they bake up crisp around the edges and chewy in the middle.  They aren't the most attractive chocolate chip cookies you'll ever see, but I promise they won't disappoint when it comes to flavor - I can't resist their strong vanilla, hint of caramel, chocolaty-chip goodness.  I hope you like them as much as we do.  On a side note - this recipe contains no eggs, so enjoy eating the dough raw without guilt.

Shirley O. Corriher's Thin Chocolate Chip Cookies

makes 36 cookies (#50 cookie scoop)

Printable Recipe

Ingredients

• 1 1/2 cups bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

• 3/4 teaspoon fine salt

• 3/4 teaspoon baking soda

• 10 tablespoons unsalted butter, softened

• 1/2 cup granulated sugar

• 1/3 cup light brown sugar

• 3 tablespoons light corn syrup

• 2 tablespoons milk

• 1 tablespoon pure vanilla extract

• 1 cup mini chocolate chips (6 ounces) - regular choc. chips are too large for these cookies

Directions

1. Preheat oven to 375F.

2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.

4. Add corn syrup and milk; beat well and scrape down the sides of the bowl.

5. Add vanilla extract; beat well.

6. On low speed, gradually add the reserved dry ingredients and mix on low until combined.

7. Add mini chips and mix on low for 5 seconds.

8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.

9. Prepare half half sheet pans by spraying with non-stick baking spray (or line with Silpat liners).

10. Drop a #50 scoop (1 tablespoon) of batter about 2 inches apart onto completely cool sheet pan (don't be afraid to chill the cookie dough if it starts to get too soft at room temperature).

11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).

12. Remove sheet pan from oven and wait 3 minutes before transferring cookies to a rack to cool completely.