When I bought the gift box from Tate's Bakeshop, I also bought a copy of Kathleen Kings's Baking for Friends cookbook. I knew this was the first recipe I had to try. The result was a thin, chewy, soft cookie with crisp edges. They are so hard to stop eating!
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark brown sugar, firmly packed
12 Tablespoons (1 1/2 sticks) salted butter, at room temperature
1/2 cup granulated sugar
1 Tablespoon light corn syrup
1 large egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.
Using 2 Tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough, on cool baking sheets.
Yields 3 dozen cookies.