Thin and Crispy Chocolate Chip Cookies
Yield: about 20 cookies
Prep Time: 10 minutes
Cook: 40 minutes
Tessa's Recipe Rundown...
Taste: These cookies really have that caramelized butterscotch flavor which I think is due in part to the sugars, including corn syrup, thoroughly dissolving in the melted butter.
Texture: Just like the title says, thin and crispy! They’re also slightly chewy and crunchy.
Ease: Super easy, you don’t even have to wait for butter to come to room temperature or use your electric mixer.
Appearance: You can just see the texture from the flat texture and browned edges of these cookies.
Pros: Quick, easy, and satisfies that thin crispy craving.
Would I make this again? Yes! Every once in a while this is the texture I want.
It’s day four of Chocolate Chip Cookie week! I’ve already shared recipes for Soft Batch Chocolate Chip Cookies and my Ultimate Chocolate Chip Cookies, now I’m sharing a cookie that’s at the opposite end of the texture spectrum.
With my immense cookie knowledge (don’t laugh, that’s a real thing), I knew I could create a recipe for thin and crispy cookies. I know some people who love this texture and I do crave it every once in a while. To achieve thin and crisp cookies I’ve discovered melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges. Another key trick is using more granulated sugar than brown sugar which will also help produce flat, chewy, crunchy cookies. A touch of corn syrup in this dough aids in browning and caramelization, giving the cookies great flavor and browned crunchy bottoms. Lastly, a splash of milk added into the dough also helps to create flatter cookies. Actually, many of the cookie recipes in my ice cream sandwich cookbook, Cookies & Cream, call for a splash of milk because I wanted the cookies to be relatively thin so that the final ice cream sandwich wasn’t so tall that you had to unhinge your jaw to take a bite.
Thin and Crispy Chocolate Chip Cookies
- 1 1/3 cups (5.88 ounces) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don’t worry if the dough isn’t perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
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