So I got busy searching. Do you have any idea how many Chocolate Chip Cookie recipes there are out there in cookie recipe land? The recipe I finally settled on comes from the folks who make Ghirardelli chocolate. It was a winner. She loved the cookies!!!
Here's the recipe. Well, my version of the recipe. I didn't add nuts. And I didn't shift the baking pans around. That's way too much trouble. I baked them like I always do and they turned out fine. If you like crunchy cookies, you'll probably really love it. If you don't, I've got plenty of other recipes you can choose from.
Crispy Crunchy Chocolate Chip Cookies
1 cup Ghirardelli Semi-Sweet Chocolate Chips
1 1/3 all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1/3 cup lightly packed light brown sugar
1/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Lightly greased and flour two making sheets.
Mix the flour, baking soda and salt together. Set aside. In a large bowl, combine the butter, both sugars, corn syrup, milk and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the chocolate chips. (Add nuts at this time if you want to.) The dough will be very soft.
Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough at least 3 inches apart on each baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake.)
Bake about 15 minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. Repeat with the remaining dough.
Makes about 16 4-inch cookies.
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