1Preheat oven to 325°F.
2In a large bowl, beat butter and brown sugar until well combined — the mixture will have the consistency of wet sand. Add egg, corn syrup and vanilla and beat until smooth.
3Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add chocolate chips and stir just until blended. It may seem dry at this point - I always find it easiest to get in there with my hands toward the end.
4Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2” apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.
5Makes 20 cookies.