Thin and Crispy Chocolate Chip Cookies

Wednesday, March 11, 2015

It has been almost 6 years since my first post, which was a chocolate chip cookie recipe, and I'm elated to say that I found THE one. THE last chocolate chip cookie recipe I'll need.

I had to consult family members as well and fortunately, they shared my good taste ;) We tried a few recipes over the years and there were a few hits and near misses, with most kids seeming to agree on a thin and crispy cookie. Yes!! Honey was just glad there were cookies on the table with his milk. He wasn't fussy at all. Just fussing about how often I make them, or rather, how I'm not making them often enough!

In an effort to get the thin cookies, I have been trying to get my cookies to spread. I've even pressed them and 'pattied' them down. Horror! And even twice baked them. Shhhh!!

But no more! This recipe from Alton Brown yields cookies that are crisp, they spread well and they keep their crunch for a while. It's a winner!

So Alton says: for thin and crisp cookies, you take your favourite chocolate chip cookie recipe...
1) Add a little extra baking soda,
2) Replace some or all of eggs with milk
3) Up the ratio of white to brown sugar and
4) Use butter rather than shortening (not that I'd ever be inclined to use shortening)

Well, any cookie recipe can be hacked by that measure. And I may try to. But now I'm so happy to have finally found and settled on this recipe as THE Final Chocolate Chip Cookie Recipe. This recipe is based on Alton Brown's Chocolate Chip Cookie: The Thin

Makes 24 medium or 36 small crispy and crunchy cookies.

280 g (2-1/4 cups) all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 large egg, at room temperature
1/4 cup milk
2 tsp vanilla extract
225 g (1 cup or 2 sticks) unsalted butter, softened
100 g (1/2 cup) sugar
50 g (1/4 cup) light brown sugar
2 cups chopped chocolate (I used 2 Valhrona Le Noir Extra Amer 85% bars)

1. Prepare 2 or 3 baking sheets by lining them with Silpat or parchment paper.
2. In a medium bowl, whisk together the flour, salt, and baking soda.
3. Combine the egg, milk, and vanilla and bring to room temperature in another small bowl.

4. Cream the butter in the mixer's bowl, starting on low speed to soften the butter.
5. Add the sugars. Increase the speed, and cream the mixture until light and fluffy.
6. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.

7. Heat oven to 375 degrees F.
8. Slowly fold in the flour mixture into the mixing bowl, scraping the sides of the bowl until thoroughly combined.
9. Fold in the chopped chocolate.
10. Scoop onto the baking sheets.
11. Bake for 13 to 15 minutes, rotating 3/4 of the way through. Watch them from the 10 minute mark.
12. Remove the cookies from the pans immediately and cool them on a cooling rack.

Once cooled, store in an airtight container.

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