Chocolate Chip Cookies

 These are very delicious cookies! They are soft and chewy inside and crispy outside. I love them when they are still warm and the chocolate is melted but they are also delicious cold.

Recipe adapted from here.

Chocolate Chip Cookies
Makes 20-22 cookies

1 2/3 cups all-purpose flour

½ plus 1/8 tsp baking soda

½ tsp salt

10 tbsp unsalted butter, at room temperature

1 cup packed dark brown sugar

¼ cup granulated sugar

1 tsp corn syrup

1 large egg, at room temperature

1 ½ tsp pure vanilla extract

7 oz/200 g dark chocolate chips

In a medium bowl, whisk together flour, baking soda and salt; set aside.

In a large bowl, cream together butter and both sugars using a wide rubber spatula until somewhat light and smooth. This will take you 1 or 2 minutes. Cream corn syrup into the butter/sugar mixture until evenly blended. Stir in egg until well incorporated. Stir in vanilla extract until well combined.

Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Add chocolate chips and mix until evenly incorporated. Do not over-mix. You should end up with a soft, moderately moist dough. Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 1 hour.

Line two large baking sheets with parchment paper. Roll 1.5-oz mounds of dough into balls and place them onto prepared baking sheets, spacing them 2 inches apart. (You can also use a 1.5-oz trigger or quick-release ice cream scoop to portion the cookie dough). Cover the dough balls loosely with a piece of plastic wrap and refrigerate until firm, about 15-20 minutes longer.

Preheat your oven to 350°F in the meantime.

Place the chilled baking tray on the center rack of your oven and bake until golden brown, 10-11 minutes. Let cookies cool on baking sheet for about 1 minute before carefully transferring to a wire rack to cool.