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Thin, Chew, Crisp Chocolate Chip Cookies




Source of Recipe


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Thin, Chew, Crisp Chocolate Chip Cookies

2 cups all-purpose flour (plus 2 tablespoons)
¾ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups packed light brown sugar
2 tablespoons light corn syrup
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons walnut oil (optional)
½ cup chocolate chips

Preparation:

In a small bowl, stir together the flour, baking soda and salt. In a large bowl, cream the butter and brown sugar together. Add the corn syrup, eggs, vanilla extract and optional walnut oil. Beat the mixture together at medium speed with an electric mixture until the dough is smooth. Stir in the chocolate chips by hand. Preheat the oven to 350 degrees.

Let the dough rest under refrigeration for 20-30 minutes. Make 1-inch balls and space them 3-inches apart. Bake the cookies for 10-12 minutes, or until they have browned around the edges and golden around the center. Let the cookies cool on the baking sheet for a few minutes before moving them.