Michael Smith's Chocolate Chip Cookies

Directions

1. Preheat oven to 375 degrees
2. Whisk the flour, salt and baking pwdr together in a small bowl. Cream the cool butter and sugars together in a stand mixer. Beat till well combined and 'creamy.' If you do not have a stand mixer beat vigorously by hand in a large mixing bowl.
3. Add in the corn syrup, egg and vanilla and continue beating till well combined. Scrape down the bowl and gradually add in the flour mix, beating just till combined. Stir in the chocolate chips by hand. If you'd like stir in the oatmeal and walnuts by hand.
4. Using a Tbsp. scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Sprinkle a bit of the optional coarse sugar on each cookie.
5. Bake for ten min. Cold for two min then remove and cold further.
6. There is nothing better than a batch of freshly baked chocolate chip cookies! Here's my simple but great recipe...You can jazz them up a bit with the optional oatmeal and walnuts but they're just as good plain!
7. Timing Hints: These cookies can be baked a few days in advance and stored in an airtight container or possibly frzn for several weeks. The dough may also be made and frzn in advance and baked as needed.
8. Equipment Hints: An insulated baking pan works best. You can create your own by placing one cookie sheet on top of another.