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Ingredients:

1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Procedure:

Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray two nonstick baking sheets with oil.

In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.

In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs (about 1 1/2 minutes).

In a small bowl, beat the egg, canola oil, corn syrup and vanilla. Pour into the butter/sugar mixture and beat until combined. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.

Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets. One sheet at a time, bake for 10-12 minutes until the cookies are lightly browned. The cookies will seem soft, but they will crisp as they cool. Cool on the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely. Makes 3 dozen cookies.