Thin cookies are not normally a favorite. Most are dry and crumbly and lack consistency. It’s not surprising that most people gloss over thin cookies and move on to the chewy or cakey ones. Overlooking this recipe would be wrong, wrong, wrong. These are a surprise of goodness. This recipe produces one of my favorite cookies; they are crispy around the edges, and the thin dough is punctuated by bursts of chocolate. Don’t let the flatness fool you. They are definitely the types of cookies you can still sink your teeth into.
I must admit, I did something crazy with these cookies over the weekend. I was tired and craving cereal, but had none in the house. The cookie jar was on the counter freshly filled with these cookies, teasing me. Naturally, I made my own Cookie Crisp! Just break the cookie into bite sized pieces, put in a bowl, pour milk over it, eat, and repeat until you feel sick. (I recommend skipping the last part of the instructions there-everything up to my third bowl was going so well.)
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter (Bring to room temperature, do not melt in the microwave.)
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
- Heat oven to 375 degrees F.
- In one mixing bowl, sift together the dry ingredients (flour, salt and baking soda). In another mixing bowl, combine the wet ingredients (egg, milk and vanilla) and let come to room temperature.
- Cream the room temperature butter on low speed. Add the sugars, increase the speed to high, and mix until light and fluffy.
- Add the egg mixture and mix on a low speed. Once it begins to be incorporated, increase the speed and mix until well combined.
- Slowly add the flour mixture. Reduce the speed again so flour doesn’t get everywhere and scrape the edges of the bowl down every now and again to mix everything well.
- Fold in the chocolate chips.
- Scoop the cookies in balls onto parchment-lined baking sheets. AB suggests putting only 6 cookies per sheet and using a #20 disher (each cookie will weigh about 1.5 ounces). I don’t have a disher, but if you end up with about 30 balls of dough, then you have made them the right size.
- Bake for about 14 minutes. Rotate the cookies after about 6 minutes, and check after 5 minutes more. Once they are just turning golden brown, remove from oven and cool on a wire rack. They may look puffy as you remove them from the oven, but they will thin out as they cool.