Just about the perfect cookie

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.



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13 Responses to Just about the perfect cookie

  1. Bex says:

    Jim, this large comprehensive cookbook also has the information on Why This Recipe Works, which is included in the TV shows on Create TV. I love the show America’s Test Kitching and Cooking in Cook’s County (or is it “country?”). I like to hear why they choose the method and ingredients they do to get the best possible results.


  2. Jim says:

    My daughter gave me a subscription to Cook’s Illustrated Magazine and I love it. It’s not just the recipes, it’s the way they try different ways of doing things and explain why things cook better this way or that, etc.


  3. Bex says:

    Well, Reenie, I’m glad I could provide the “visual” feast at least! (((big hugs)))


  4. Reenie says:

    This year I’m pretty much limited to a visual feast – and these were yummy!


  5. Bex says:

    Go Em! I love that you are foraying into the big wide world of cooking these days. When you first said you never cooked and that Michael did it all for you two, I was a little sad because it’s really a fun thing to do if you discount all the little foibles that happen (to me regularly) in the kitchen. Food is food but then there’s cuisine and it’s really nice to make something different and tasty out of a few plain old ingredients.

    And yes, Beanie, we know all about the foods you don’t feed to the “children” (dogs for us) and chocolate is near the top of the list, next to onions, raisins, grapes, etc.

    In England their practice is to give dogs chocolate and I’ll never know how the dogs all live to an old age that way because it is definitely harmful if not fatal to dogs if they get a certain amount of it in them.


  6. mz. em says:

    When I saw that you writing about cooking, I went ahead and draped myself because I knew I would be drooling before I finished. Yum, is what I say. I’m getting braver all the time in cooking.


  7. TS says:

    ok, now I have drool all over my keyboard.


  8. Beanie says:

    It’s a chocolate chocolate-chip cookie, and there’s 1/4 cup of instant coffee granules in the batter. The Ghirardelli chips just meld so well with the coffee flavor! But don’t feed them to the kids!


  9. TopsyTurvy says:

    That sounds tasty-tasty!


  10. sandy from iowa says:

    Oh yummy to my tummy …what I need right now with my last cuppa java ..:-)


  11. Rhubarb says:

    coffee sounds like a great idea!


  12. Bex says:

    That is so funny you mentioned coffee, Beanie, because as these were raw and sitting on the cookie sheets, all ready to go into the oven, I thought about sprinkling instant coffee over the tops of some of them, or mixing some instant coffee in the batter of some of them, but then I didn’t. I may do it the next time… see if that gives Paul a little kick at lunchtime – he doesn’t drink coffee or anything hot at all – a little mid-day boost!


  13. Beanie says:

    Cookies differ a lot depending on the baker… I personally feel cookies should be crispy, not chewy, but others have their own tastes. I love those Ghirardelli chips. I have a recipe that uses them, and there’s actually coffee in the batter too. They pack a good punch!


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