Thin And Chewy Chocolate Chip Cookies

• 1-1/2 cup Bleached All-purpose Flour
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Fine Salt
• 10 Tablespoons Unsalted Butter, Room Temperature
• 1/2 cups Granulated Sugar
• 1/3 cups Light Brown Sugar
• 3 Tablespoons Light Corn Syrup
• 2 Tablespoons Whole Milk
• 1 Tablespoon Best Quality Vanilla Extract
• 1 cup Mini Chocolate Chips (6 Ounces, Weight)

1. Preheat oven to 375u0b0F and line 3 half sheet pans with Silpats. In a medium bowl, sift together flour, baking soda, and salt; set aside.
2. In the bowl of a stand mixer, cream 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 dry ingredients and mix on low until combined. Add mini chips and mix on low for 5 seconds.
3. 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 balls 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.
4. 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.
5. Recipe adapted from CookWise by Shirley O. Corriher.

flour, baking soda, salt, butter, sugar, light brown sugar, syrup, milk, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/thin-and-chewy-chocolate-chip-cookies/ (may not work)