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)
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
Preheat oven to 375F.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.
Add corn syrup and milk; beat well and scrape down the sides of the bowl.
Add vanilla extract; beat well.
On low speed, gradually add the reserved dry ingredients and mix on low until combined.
Add mini chips and mix on low for 5 seconds.
Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.
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).
Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).
Remove sheet pan from oven and wait 3 minutes before transferring cookies to a rack to cool completely.