Instructions

1. Cream together in a bowl the butter, sugars, & corn syrup until fluffy, then add one egg at a time mixing thoroughly. In a separate bowl mix the flour, salt, and baking soda together (if using cocoa powder put that in at this time too). Mix on low speed half the dry ingredients into the sugar/butter/egg mixture, add the remaining when the first half is fully incorporated and mix until completely blended. Add the chocolate chips.
   Place the dough into the refrigerator while the oven is preheating to 350 degrees. Once oven is ready place 2 ounce dollops of dough spaced at least 3 inches apart on a parchment lined baking sheet. Bake for exactly 12 minutes then remove from oven and allow to sit on the hot pan for at least 5 minute to complete the baking process. DO NOT OVER BAKE! They might not look quite done but they will finish baking completely while sitting on the counter in the hot baking sheet. Once the 5 minute resting time is up move them to either a cooling rack or plate. Repeat until all dough is baked. You can refridgerate the dough, but allow it to sit for at least 15 minutes before using. If too cold the cookies will be too thick and won’t spread out as much as they need to. On the other side of that coin, don’t allow the dough to be to soft/warm either or they will be too thin.

I love taking two of the cookies once fully cooled and putting a scoop of my Super buttery buttercream icing in between to make a cookie sandwich. Yummy!!!