Sunday, March 11, 2012

Thin, Crisp Chocolate Chip Cookies

I know, right? What is up with crunchy cookies? Doesn't everyone want a warm, gooey, chewy, big, fat, craggy topped chocolate chip cookie?


But these cookies changed my opinion.
Game changers, that.

They're like Lay's potato chips.
My dad and I seriously ate 3 or 4 each the first night I made them.

They're so good because they're crunchy. It's the whole reason you make them. America's Test Kitchen is wise on the goodness of crunchy cookies and soft cookies, and they created the best (IMHO) recipes for each. My favorite chewy cookie is this one. And it really is fantastic. I'll make double batches and freeze the dough for later, and my family enjoys fresh mini-batches throughout a couple of months! They're also awesome for school events because it's what everyone (thinks they) want(s).

But this cookie.

My goodness.
I. LOVE IT. because the sugar gets all caramalized and the vanila/toffee flavors are incredible. because you set the tupperware in the sun and the chocolate chips get all melty and coat each light, airy, crispy bite with deliciousness. because it was so unexpected, how amazing the cookies are. because you can't eat just one. because they feel lighter because the buttery air pockets are sturdy, but the cookies themselves are so full of homemade flavor that each one is incredibly satisfying. And did I mention you can dip them in milk for a good while to get the full milky benefit without loosing your piece in the glass? I'm literally salivating.

Sorry, that's gross. But, actually.

Alright, enough. On to the recipe...

Thin, Crisp Chocolate Chip Cookies
Yield: about 40

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup (3 1/2 ounces) granulated sugar
1/3 cup packed (2 1/3 ounces) light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. Whisk the flour, baking soda, and salt together in a medium bowl until thoroughly combined; set aside.
  3. Either by hand or with an electric mixer, beat the melted butter, both sugars, and corn syrup at low speed until thoroughly blended, about 1 minute. Add the yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping the bottom and sides of the bowl with a rubber spatula as necessary. With the mixer running on low speed, slowly add the dry ingredients and mix until just combined. Do not overbeat. Add the chocolate chips and mix on low speed until distributed evenly throughout the batter, about 5 seconds.
  4. Working with a scant tablespoon of dough each time, roll the dough into 1¼-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are deep golden brown and flat, about 12 minutes, rotating the sheets from front to back and from top to bottom halfway through the baking time.
  5. Cool the cookies on the baking sheet for 3 minutes. Transfer the cookies to a wire rack and let sit until crisped and cooled to room temperature.

Recipe from Baking Illustrated


  1. Hey Catherine,
    We just made these cookies and they are the first thing that we have ever made that has actually worked! Not joking. Great recipe!
    Hailey & Jessie
    P.S. You're amazing!