Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter (or margarine) and brown sugar. Cream together until light and fluffy.
- Add the corn syrup, egg, and vanilla extract to the creamed mixture. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the white and dark chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, portion out the dough onto prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and let cool for about 5 minutes before transferring to a cooling rack.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Store cookies in an airtight container to keep them fresh.
- Dough can be refrigerated for up to 24 hours before baking.