MEK Classic Chocolate Chip Cookies (with secret ingredients)

Sift together the all-purpose flour, baking soda, and salt, then set aside.

Grease two baking trays and preheat the oven to 375 F (190 C). Set oven racks in the upper and lower third.

In a large bowl, cream together the soft butter and corn syrup. Add the granulated sugar and whisk thoroughly. Then add the brown sugar and continue whisking for about 5 minutes until the mixture is light and well homogenized.

Dissolve the instant coffee into the vanilla extract, then add this mixture to the butter and sugar. Crack in the egg and continue whisking until combined.

Slowly add the dry flour mixture in three additions, mixing with a spatula after each addition until just combined. Fold in the mini chocolate chips with the spatula.

Using a small cookie scoop (about walnut size), scoop out cookies onto the prepared baking trays, leaving 1 ½ inches of space between each cookie for expansion.

Bake both trays in the preheated oven for 15 minutes. Ensure to switch the trays' positions halfway through baking. Once the edges are a light brown color and the center is still soft, remove them from the oven. Let them cool in the tray for a few minutes before transferring them to a cooling rack. Serve warm and enjoy!