Thin, Crispy Chocolate Chip cookies

 

Ok, I know this post will cause some issues - controversy, hurt chocolate-feelings, feelings of betrayal, all those negative emotions. But, can't well all just get along? I can see what you're saying. Chocolate chip cookies are meant to be thick and chewy and wholesome and big! Sure, and I love those buttery, chewy, wholesome cookies too, but just trust me. These are a whole different animal, and oh-so-good. They have just the right balance of crunch, richness, and that praline-like look. They come out of the oven really thin, so don't be alarmed. Intended effect.

So, break out of your comfort zone and give these a try. If these don't disappear off the plate (or cooling rack in our house), then you call yell at me all you want! If you like them, you have to say so in a comment.

These will keep in an airtight container for up to a week, but are you kidding me? Unless you have an incredible, almost impossible amount of self-control, you won't have to worry about stale-age (I can't think of a correct word here).

Thin and crispy chocolate chip cookies

(From Cooks Illustrated)

Makes 4 dozen 2-inch cookies, I made larger ones, so got less

1 1/2 cups all-purpose flour

1/4 tsp table salt

3/4 tsp baking soda

8 tbsp unsalted butter (1 stick), melted and cooled

1/2 cup granulated sugar

1/3 cup packed light brown sugar

3 tbsp light corn syrup

1 large egg yolk

2 tbsp milk

1 tbsp vanilla extract

3/4 cup ( 4 1/2 oz) semisweet chocolate chips (I used the mini ones and they were perfect)

Method:

1. Adjust oven rack to middle position. Preheat oven to 375F. Line 2 baking sheets with parchment paper. Set aside.

2. Sift flour, salt, and baking soda in a bowl. Set aside.

3. Using the bowl of your stand mixer, beat melted butter, sugars, and corn syrup at low speed using the paddle attachment, until blended (about 1 minute). Add yolk, milk, and vanilla. Mix until fully  incorporated and smooth, about 1 minute. Using rubber spatula, scrape bottom and sides of bowl. With the mixer running on low speed, add the flour mixture. Mix until just combined. Add chocolate chips and mix on low speed, about 5 seconds.

4. Scoop approx. 1 tbsp of dough onto parchment paper-lined baking sheets, leaving 2 inches between each ball (I tend to have a generous 1 tbsp hand, and that is fine. You'll just get less cookies). Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 10 - 12 minutes.

5. Cool cookies on the baking sheet for 3 minutes. Using a wide spatula, transfer to wire rack and let sit until crisped and cooled. Be sure to appoint a trustworthy member of your family to guard the cooling cookies :-)

Comments

[foreign student exchange]

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all.

[Timothy Burley]

Well, I'll say this, it looks scrumptious. I think you can add a bit of oatmeal to the dough, but I don't know if that will affect the thinness so much.

[cookingrookie]

Hi,
I just made your cookies, and used them for a Mocha Chocolate iceberg cake. They're great both in the cake and on their own. Thanks so much for the recipe!
I linked back to your blog :-)
If you're curious, my post is here:
http://cookingrookie.blogspot.com/2011/06/ina-gartens-mocha-chocolate-iceberg.html