Thin and Crispy Chocolate Chip Cookies
User Reviews
4.7
Thin and Crispy Chocolate Chip Cookies
Description
The dough combines all-purpose flour, baking soda, and salt with melted and cooled unsalted butter, granulated and light brown sugars, and light corn syrup, creating a loose, sticky mixture. Beating the wet ingredients vigorously before gradually adding dry ingredients helps form a batter suitable for thin, spread-out cookies.
Baking at 350°F on parchment-lined sheets and spacing the dough balls with adequate room allows the cookies to flatten and achieve golden-brown, crisp edges. Tapping the baking sheet upon removal aids in maintaining flatness.
Proper flour measurement is critical; too much flour will result in thicker cookies. Fresh baking soda ensures proper leavening. These cookies are best enjoyed shortly after baking to preserve their crisp texture.
Ingredients
- 1 1/3 cups all-purpose flour measured correctly, 169 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine
- 1 unsalted butter melted and cooled, stick, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1/3 cup light brown sugar packed, 67 grams
- 2 tablespoons light corn syrup or golden syrup
- 1 egg at room temperature, large
- 1 tablespoon milk any kind
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips 170 grams
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
- Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 1/2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking. When you remove the baking sheet from the oven, tap it against the counter.
- Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 3 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
Notes
- Measure flour correctly to avoid thicker or cakier cookies, using spoon and level or weighing methods.
- Test baking soda freshness to ensure proper rise and texture.
User Reviews
Overall Rating
4.7
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