I posted these amazing cookies more than 4 years ago, but they're so delicious, and because my blog audience has grown, I felt the need to share them again. The recipe is adapted from CookWise by Shirley O. Corriher (some of you might know her as a guest on Alton Brown's Good Eats show). In the book, Shirley shares 4 chocolate chip cookie recipe 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 tried - the basic and the thin ones. Both were extremely good, but the thin cookies won my family's taste test by a landslide. I think the mini chocolate chips and full tablespoon of pure vanilla extract take these cookies over the top. An added bonus, the recipe contains no eggs so feel free to eat as much raw cookie dough as you like!
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
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.
Use a #50 scoop (1 tablespoon) to portion 12 blobs of dough evenly about 2 inches apart onto lined sheet pans.
Chill dough on sheet pans in fridge for at least 10 minutes before baking.
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 3-5 minutes before transferring cookies to a rack to cool completely.