Thin and Crispy Chocolate Chip Cookies
While the Thick and Chewy Chocolate Chip Cookies are the household favorite, I'm the odd woman out because I actually prefer these! From Cook's Illustrated.
1 1/2 cups (7 1/2 ounces) 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 1/3 ounces) light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3/4 cup semisweet chocolate chips
1. Preheat oven to 375°. Line cookie sheets with silpat and set out a wire cooling rack and two timers.
2. Whisk together flour, baking soda and salt; set aside.
3. With an electric mixer, beat together butter, both sugars and corn syrup at low speed until thoroughly blended. Add yolk, milk and vanilla and beat until smooth, scraping down the sides of the bowl. With mixer running, slowly add the dry ingredients and mix just until combined. Do not overbeat. Add chips and mix just until evenly distributed.
4. Roll scant tablespoons of dough into balls and place them 2 inches apart on the sheet. Bake one sheet at a time until the cookies are a deep golden brown and flat, about 12 minutes. Cool the cookies on the baking sheet for three minutes, then transfer to the cooling rack to cool and crisp. Store in an airtight container.
These cookies will have the perfect balance of crunch and chew if done right, so time the on-sheet cooling. If they stay on the sheet too long they'll overbake. Sometimes you need to flatten the balls a little. These cookies wil spread out, so place them the full 2 inches apart (unless you want MegaCookie).