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Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
, In a medium bowl (or the bowl of your stand mixer), beat the butter, brown sugar, and corn syrup until fluffy.
, Beat in the vanilla, baking powder, salt, and baking soda, then the egg.
, Stir in the flour, then the chocolate chips and nuts.
, Drop the cookie dough by rounded tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets, spacing the cookies about 2” apart.
, For a salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
, Bake the cookies for 10 to 12 minutes, until lightly browned around the edges. The cookies will look slightly underdone in the center but will set up as they cool.
, Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Or cool right on the pan, if that’s more convenient, though they will become more crispy with this approach.
, Repeat with any remaining cookie dough.
, Store cookies, well wrapped, at room temperature for up to five days; freeze for longer storage.