Thin and Crispy Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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This is how I like my chocolate chip cookies. I found this in the Chicago Trib, originally from Cookwise by Shirley Corriher. Ingredients:
1 cup coarsely chopped pecans |
3/4 cup unsalted butter, at room temperature |
1 1/2 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup sugar |
1/3 cup firmly packed light brown sugar |
3 tablespoons light corn syrup |
2 tablespoons milk |
1 tablespoon vanilla extract |
1 cup semi-sweet chocolate chips |
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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