ultrathin chocolate chip cookies

IMG_0633Happy National Chocolate Chip Cookie Day! Now that’s a random holiday I can get behind.

Truthfully though, until 5 minutes ago I had no idea that today is Chocolate Chip Cookie Day. But because I am a major multi-tasker, I was checking Facebook in one window while my WordPress dashboard was opening in another, and was notified of this wonderful holiday via Sunset Magazine. What a coincidence, right?
IMG_0631I know that most people have a favorite species of chocolate chip cookie. Some people only like them thick and soft, others only like them thin and crispy, while others prefer some sort of hybrid. I however possess the delightful (or horrible… depending on your point of view) ability to appreciate all kinds for what they are.
IMG_0646These definitely fall into the thin and crispy category. They’re so good! I hope you try them, and I hope you like them!

Recipe from Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies by Alice Medrich

 
1 1/3 cups (6 ounces) flour (I actually used Bob’s Red Mill Gluten-Free All-Purpose this time! But you can make it with white whole wheat flour or unbleached all-purpose flour too)
1/2 cup (1.5 ounces) quick rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, melted
1/2 cup (3.5 ounces) granulated sugar
1/4 cup (1.75 ounces) dark brown sugar
2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
2 tablespoons whole milk (I didn’t have whole milk, so I used 1 tbsp. 2% milk and 1 tbsp. half and half)
7 ounces bittersweet or dark chocolate, chopped into chunks (I use the Pound Plus Dark Chocolate from Trader Joe’s)

 
In a small bowl, whisk the flour, oats, baking soda, and salt. Set aside.

In a larger glass mixing bowl, melt the butter in the microwave. Whisk in both of the sugars, corn syrup, and milk until smooth.

Add the flour, mixing until just incorporated. Fold in the chopped chocolate. (If the cookie dough is still warm from the butter, allow it to cool off a bit before adding the chocolate.)

Here’s the part where you have options. You can: let the dough rest at room temperature for several hours before baking, chill overnight in the fridge, or bake off immediately. I’ve tried all methods at some point and they have never turned out “bad”. But a resting period is supposed to yield a crispier cookie.

Once you’re ready to bake, preheat the oven to 325 degrees and adjust the oven racks to the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. You’ll only be able to bake 10 cookies at a time, because these do a lot of spreading- about 5 inches! Scoop out 1.75 ounce pieces of cookie dough and place 5 balls onto each baking sheet. Flatten each ball into a disk, about 3 1/2 inches in diameter.

Bake for 20 to 25 minutes, rotating the sheets halfway through. The cookies should be thin and brown. Remove from the oven and repeat with the remaining dough. Allow the cookies to cool before storing, but you can eat them about 5 minutes after they come out of the oven :)

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