Bakery Style Chocolate Chip Cookies

Ingredients

• 10 Tablespoons unsalted butter ((140 grams))
• 2 cups all-purpose flour ((250 grams))
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup light brown sugar ((165 grams))
• 1/3 cup granulated sugar ((80 grams))
• 2 teaspoons vanilla extract
• 1 large egg
• 1 teaspoon light corn syrup
• 6-7 ounces dark chocolate (coarsely chopped)

Instructions

1. 1

   In a saucepan heat butter over medium heat, stir until melted. Using a light colored pan is best, so you can see when it is done.

2. 2

   As the butter cooks it will crackle and sputter, this is the liquid burning off. Continue to stir to prevent it from burning.

3. 3

   After 5-8 minutes it will develop a thick foam on top, start to smell nutty and you will see brown flecks when you stir. Remove from the het and let it cool for about 30 minutes to get to room temperature.

4. 4

   Meanwhile whisk together flour, salt and baking soda until combined. Set aside.

5. 5

   Once the butter has cooled mix together with both sugars until you get the consistency of wet sand.

6. 6

   Mix in egg, vanilla and corn syrup until well incorporated, do not beat with a mixer as the butter can start to solidify.

7. 7

   Pour in the flour mixture and mix until it is mostly combined, but you can still see streaks of flour.

8. 8

   Fold in chocolate pieces, reserving a few for topping, until they are evenly incorporated as the flour is blended.

9. 9

   Scoop 2 ounce balls of dough and roll into balls. Place on a lined baking sheet and chill for 2 hours (can chill up to 24).

10. 10

    When ready to bake preheat oven to 350º F. Arrange 6 balls of dough onto a large baking sheet. Bake for 9-11 minutes until the edges are set, the tops are golden brown and appear dry.

11. 11

    Remove from the oven, top with the reserved chocolate pieces. Let the cookies cool on the baking sheet.

12. 12

    Remove cookies once cool and let the chocolate set up before storing.