I’d put these up against your grandma’s cookies any day.

I’ve spent a long time perfecting this chocolate chip recipe. To me, they’re perfect. Crispy on the outside, chewy on the inside and light as a feather. If you desire a little more toothy-ness to your cookie, bake a minutes less. Like them crispier? Go a minute longer. Play around with it. I love schmearing mine with old fashioned vanilla bean ice cream. Addictive.

Instructions

Sift together dry ingredients.
Preheat oven to 375
In a standing mixer use a paddle attachment to combine butter, sugars and corn syrup at low speed.
Add yolk, milk and vanilla.
Mix well and add dry ingredients.
Combine on low speed for about 2 minutes.
Do not over beat.
Fold in chips and nuts by hand and set batter aside.
Drop 1T portions of batter 2 inches apart on a parchment lined cookie sheet and bake at 375 until brown and just getting flat.
Place on a cookie rack to cool.

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