Thin and Crispy Chocolate Chip Cookies

“This is how I like my chocolate chip cookies. I found this in the Chicago Trib, originally from "Cookwise" by Shirley Corriher.”
READY IN:
37mins
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
  3. Increase oven heat to 375°.
  4. Sift together flour, salt and baking soda in a bowl; set aside.
  5. Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
  6. Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
  7. Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.

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