Thin, Crisp Chocolate Chip Cookies

Adapted from Pastry Love: A Baker's Journal of Favorite Recipes by Joanne ChangI found the original recipe yielded a nice cookie but they were a little thicker than I was expecting and while delicious, the cookies weren't entirely crisp. If you want to stick to the original recipe, use 2 cups (280g) of flour. You do want to make sure you bake these cookies on the upper rack of the oven, so they don't get too dark on the bottoms before the tops are browned. And be sure to watch them like a hawk during the last few minutes of baking; the baking times are guidelines so check the cookies a few minutes before the listed baking times and remove the cookies from the oven at the moment when they're gently browned all the way across the top. You can either buy superfine sugar (which is sometimes called Baker's sugar or in French, it's sucre en poudre, or make it yourself by pulsing granulated sugar in a blender or food processor until the crystals are very fine, about half the size they originally were.In the U.S., the extra-dark Guittard chips work well. In France (and in Europe), Cacao-Barry makes chocolate chips, although they're smaller than the larger American chips. (They're available at G. Detou in Paris.) Supermarket-style chocolate chips are formulated not to melt when baked, so they may be of interest to you if you like those slightly toothsome chunks of chips in your cookies, but you can use hand-chopped chocolate chunks, in place of them.