Thin And Crispy Chocolate Chip Cookies

This is how i like my chocolate chip cookies. I found this in the chicago trib, originally from

Heat oven to 350.

Roast the pecans on a baking sheet until fragrant and toasted , about 10 minutes.

Place in a bowl and stir in 2 tablespoons of the butter to coat pecans , set aside.

Increase oven heat to 375.

Sift together flour , salt and baking soda in a bowl.

Set aside.

Place remaining butter and the sugars in the bowl of an electric mixer.

Beat on medium speed until fluffy , about 3 minutes.

Mix in corn syrup and milk until smooth.

Reduce speed to low.

Blend in flour mixture just to combine , add pecans and chocolate chips.

Mix with a rubber spatula.

Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets.

Bake in batches until the edges just begin to brown , about 12 minutes.

Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.

pecans, unsalted butter, flour, salt, baking soda, sugar, light brown sugar, light corn syrup, milk, vanilla extract, semi-sweet chocolate chips