I have, and will always be, a thick and chewy chocolate chip cookie person. However, I am trying to accommodate those on the other side of the aisle/fence/opposing team with these: the thin and crispies. And you know, I am delighted with the results. The buttery character of a chocolate chip cookie is enhanced when made thinner and baked longer, and there is nothing wrong with that. To me, these really are a different beast than the thick and chewy – like not even in the same family, but I’m okay with that. Like, I can eat just one (albeit large) thick and chewy cookie, what with all its heft, etc., but with these babies there is some binging happening, I won’t lie. Moreover, I like to rest my dough when I make thick and chewies (a rest in the fridge contributes to the chewiness factor), but the thin and crispies are being dunked into your glass of milk within an hour of deciding that eating cookies is a good idea. And for that they are worth their weight in gold (or butter and chocolate).
To take a peek at the original blog post for thin and crispy chocolate chip cookies, and to peruse my collection of original recipes, click here.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- rounded 1 teaspoon kosher salt
- 1 cup semi-sweet (or dark) chocolate, chips or chopped
- 14 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 egg
Position a rack in the center of the oven and preheat the oven to 350 degrees.
In a small bowl, whisk the flour, baking soda and salt. Add the chocolate chips and toss to coat them in flour.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugars and vanilla extract on medium low speed until slightly fluffy, about two minutes. Be careful not to over-beat. Scrape the bowl with a rubber spatula.
Add the egg and beat to combine, and then the flour mixture all at once and, with the mixer on low speed, beat until the dough has just a few streaks of flour in it. Scrape the bowl with a rubber spatula to insure all of the ingredients are fully incorporated.
Line a baking sheet with parchment and using a 1 1/2 tablespoon cookie scoop, or tablespoons, evenly scoop 12 balls of dough on to the sheet. With slightly damp hands, press the balls down so they are flat.
Bake the cookies for about 20 minutes, rotating at the halfway mark, until they are dry and flat. To insure a truly thin cookie, remove the cookies from the oven at the 15 minute mark and press them flat with a spatula then return them to the oven for the remainder of the baking time. Immediately upon removing the cookies from the oven, use a spatula to press any down that do not look properly flattened.
Repeat with the remaining dough. Dunk in large glasses of milk for the best results. 🙂