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Thin, Crispy Chocolate Chip Cookies

Source of Recipe

Test Kitchen


Recipe Introduction

The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.

List of Ingredients

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 3⁄4 ounces) light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3⁄4 cup (4 1⁄2 ounces) semisweet chocolate chips



Recipe

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt in a medium bowl until thoroughly combined; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the melted butter, granulated sugar, light brown sugar, 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 chips and mix on low speed until distributed evenly throughout the batter, about 5 seconds.
4. Leaving about 2 inches between each ball, scoop the dough onto the parchment-lined baking sheets with a 1 1⁄4-inch (1 tablespoon capacity) ice cream scoop. Bake, one sheet at a time, until the cookies are deep golden brown and flat, about 12 minutes.
5. Cool the cookies on the baking sheet for 3 minutes. Using a wide metal spatula, transfer the cookies to a wire rack and let sit until crisped and cooled to room temperature.
Makes about forty 2-inch cookies