Haven’t done a recipe for a little while. This one came out unbelievably fabulous so wanted to share it with you.
Thin & Crispy Chocolate Chip Cookies
1-1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
8 TBSP unsalted butter, melted & cooled
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 TBSP light corn syrup
1 large egg YOLK
2 TBSP milk (whole or low fat OK here)
1 TBSP vanilla extract
3/4 cup semisweet chocolate chips
Preheat oven to 375 F. Put rack in middle of oven. Line baking sheet with parchment paper (or Sil-Pat type liner).
Whisk flour, baking soda, and salt in med. bowl, set aside.
Using standard mixer, beat melted butter, gran. sugar, brown sugar, & corn syrup at low speed until blended, about 1 minute.
Add egg YOLK, milk & vanilla, Mix until smooth about 1 minute, scraping bowl as needed.
With mixer running on low, slowly add dry ingredients and mix til just combined.
Stir in chocolate chips. Give dough final stir to ensure no flour pockets exist and ingredients are evenly distributed.
Roll dough into 1 TBSP sized balls and place 2-inches apart on sheets.
Bake 1 sheet at a time til cookies are deep golden brown and flat, about 12 minutes, rotating baking sheet about half-way thru.
Let cookies cool on sheet for 3 minutes and transfer to wire rack and let cool at room temperature.
I tried to follow this recipe verbatim, however, I messed up in that I misread the recipe and put 2 TBSP of vanilla extract in rather than only 1. I also used Ghirardelli Milk Chocolate Chips instead of the usual smaller ones. I had bought these to make those butterfinger candy bars a while ago and I had a jarful left so I used them here. That is why the bumps in the cookies are so large because these chocolate chips are twice the size of regular ones (and so much better tasting, too!).
As you can see, I got this recipe from my Cook’s Illustrated Cookbook which I love. These are recipes done in the America’s Test Kitchens and have been tested all ways to Sunday for the very best recipes on any given food. I wanted a thinner version of this cookie and I got it. Rather Paul got it. They are for him really but I have to admit to having eaten a total of two of them so far since yesterday when I made them for him.
The book says you get 40 cookies but I only got 24 regular sized cookies plus one larger than normal cookie that went over onto a smaller cookie sheet at the end, really 2 cookies in one. I ate that one in order to test it for yumminess. I wouldn’t want to serve anything out of my oven to Paul that wasn’t just right, dontcha know?
I really thought he would turn up his nose when he saw how flat and crunchy they were because he loves a thicker chewier cooker generally. But without me even asking, last night when he ate it, he raved that it was really really good. That’s all I needed to hear.
So that’s it for now. I’d suggest doubling the recipe if you want a lot of cookies, though. Twenty four isn’t going to go too many days here, Paul usually has 2 per night or 1 at night and 1 with his lunch.
These would go nice as a little gift for Christmas for someone special…
…all wrapped up in a ribbon or something.