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1
In stand mixer with paddle attached, cream cold butter, both sugars and corn syrup on medium high until fluffy, 2-3 minutes. Scrape down sides of mixing bowl.
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2
Add eggs and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time sugar granules will dissolve, mixture will become an almost pale white color and double in size.
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3
Meanwhile, stir together flour, baking powder, baking soda and salt.
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4
By hand or using lowest speed of mixer, stir in flour mixture - don't beat it in or the cookies won't be as tender. Stir in candies and salty things.
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5
Using about heaping 1/3 cup measure or a stingy 4 ounce measure, scoop up dough and form rounds. My scooped rounds weighed a little less than 4 ounces each. Put shaped rounds on plate, cover with plastic wrap and chill for a few hours or until ready to bake.
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6
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
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7
Heat conventional oven to 400u00b0F. (350u00b0F in convection oven). Arrange chilled cookie dough balls on parchment or non-stick foil lined cookie sheet - mine was insulated. If your cookie sheets are thin, you might want to stack two and bake cookies on stacked cookie sheets.
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8
Bake 9-11 min (I baked mine for 12-13. While in oven, cookies will puff, crackle and spread. According to original recipe, at 9 min the cookies should be browned on the edges and just beginning to brown towards the center. At 9 minutes, Mine were pale and doughy looking. Leave cookies in the oven for additional minutes if needed (it will be needed) and bake a total of about 12-14 minutes. All ovens are different so you'll need to watch cookies, specifically the edges.
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9
Cool cookies completely on sheet pan before transferring to plate or airtight container or tin for storage (I cooled mine on sheet for only about 5 minutes, but mine were a tad bit overcooked so they were fine).
