Thin and Crispy Chocolate Chip Cookies

• 1 cup coarsely chopped pecans
• 34 cup unsalted butter, at room temperature
• 1 12 cups flour
• 12 teaspoon salt
• 12 teaspoon baking soda
• 12 cup sugar
• 13 cup firmly packed light brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips

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.

pecans, unsalted butter, flour, salt, baking soda, sugar, brown sugar, light corn syrup, milk, vanilla, semisweet chocolate chips

Taken from www.food.com/recipe/thin-and-crispy-chocolate-chip-cookies-80739 (may not work)