ShareThisI like trying all kinds of chocolate chip cookie recipes, but when I’m having an extreme chocolate chip cookie craving, only one recipe will do – Best Every Chocolate Chip Cookies from Wellesley Cookie Exchange. Aside from their appearance, which in my opinion is nothing to write home about, they really live up to their name.
The Best-Ever cookies are of the thin variety and if you bake them on a non-insulated cookie sheet, they will usually come out crispy. But be warned. Because of high proportion of butter and sugar, you have to watch them carefully to achieve crispy edged cookies that do not have burnt bottoms. I’ve overcooked the cookies on more than one occasion, so yesterday I decided to add some cornstarch to see if it might help make the edges crispy without extra bake-time. The end results were exactly what I was hoping for.
Like I said, they’re not very pretty, but if you like thin, rich, buttery chocolate chip cookies with crisp edges, you have to try this version.
UPDATE: I’ve baked a lot of these cookies in the past few weeks and have decided that it’s better to use a 350 degree F oven. So the temp has been changed.
One Bowl Thin & Buttery Chocolate Chip Cookies
8 tablespoons unsalted butter, room temp (114 grams)
1/2 cup light brown sugar, packed (100 grams)
6 tablespoons granulated sugar (78 grams)
1 teaspoon vanilla (5 ml)
1 large egg
1/2 teaspoon salt (2.5 ml)
1/2 teaspoon baking soda (2.5 ml)
1 tablespoon cornstarch (15 ml)
1 cup flour (4.75 to 5 oz oz) – (135-140 grams) — scooped
1 1/2 cups semi-sweet chocolate chips (270 grams) – can use more or less
Preheat oven to 350 degrees F (190 C) and have ready an ungreased cookie sheet.
Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and stir until blended. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake one sheet at a time on center rack for 10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.
Makes about 22 cookies
Oh my these sound right up alley…that sounds weird but you get what I’m saying right? Can’t wait to try these out!!!
They sure look pretty to me! :0)
No! Don’t say that! They’re very pretty. All chocolate chip cookies are beautiful.
Anna, I’d be interested to hear how these taste on the second day. I’ve found that some high butter content cookies (that are wonderful on the day they’re baked) can lose much of their flavor and texture on the second day. If these hold up, they’ll be on my list for an upcoming event!
Flssgrl, nope. It doesn’t sound weirder than the fact that I make dozens and dozens of different chocolate chip cookie recipes and use this one on myself. Which is not to say I wouldn’t make it for other people. I sent a bag of these home with my friend Rachel and her husband commented on how much he liked them too. So I think some people just like this type of cookie.
Veggiegirl and Emiline, thanks for being kind re: the appearance
. I guess they have a homemade sort of look.
Lisa, believe it or not these taste great the second day. Depending on how they are stored, they are either a little softer or a little crisper, but the flavor is still intact. They keep better than Tollhouse cookies in my opinion. I am not sure why that is. Maybe it’s the high proportion of brown sugar? Don’t know.
Everytime I read “one bowl” I’m sold!
These have been on my to-do list for ages and this post finally did the trick. I was curious about the cornstarch idea and I think it did the trick. It seems to absorb the butter and keep the edges from getting too paper thin. They have a really great, pure buttery flavor. Mine were a little sweet because I used Nestle chocolate chunks. Next time I’ll use Ghirardelli 60%. It’s hard to keep cookies crispy in the city of San Francisco. Too damp. I like to refresh the texture by popping the cookies in a 300″ oven for about 3 minutes and then cooling to room temp. That also works well for frozen cookies but takes about 5-7 minutes straight from the freezer. Thanks for the excellent recipe.
Hi. I have been reading your blog forever and stealing recipes, all that have turned out wonderfully. I made these quickly tonight and though they are flat, they are buttery and crispy and oh-so-perfect. Love these cookies. These will be my go-to crispy chocolate chip cookie recipe, and the one with the pudding is my go-to soft cookie recipe. Thank you for sharing such lovely treats.
Hi there,
The ones that I’m going to try are the “made with oil” cookies… it would be so great to ge away from butter and go to healthier fat. (In a cookie of all places – haha)… I always use white whole wheat in most of my baking and kids can’t tell the difference.
Katy and Rasee,
Thanks so much for trying this recipe and posting your opinions.
Katy, I am so glad to hear you like them too!!! Thanks for the cookie-refreshing tip. I’ll have to try that when it gets more humid here. I’m not having problems keeping the edges crisp right now.
Rasee, you must like them for the same reasons I do — the butteriness and flavor combined with just a little crispness. I’m glad you also have a go-to recipe for when you want something cakey.
Anna
I have been lurking on your site FOREVER and am still a recipe virgin….no more…I made these tonight and LOVE them….mine look a bit different although I followed the recipe to a T…except I threw in some mini chips with the regular ones…I usually use a Mrs. Fields rip off recipe but these are so good they might just have to become my go to chocolate chip cookie!!! Thanks and Keep Cool Mama!!!
Oh Anna – these cookies are absolutely fabulous. I made them and had some of the same difficulties you did – getting them baked just right. Mine didn’t burn because I used a Silpat on the baking sheet, but there really is a very short window of time from being ‘done’ to being overdone. I just loved them, however, even though they were quite dark all over. I did add walnuts to mine, so the yield was 36 cookies. I wrote them up on my blog today, giving you all the credit! Thanks very much, Anna, for the great recipe.
http://tastingspoons.com/archives/681
These are heavenly! Exactly my kind of cookie. Mine really don’t look very pretty, but that’s ok… I plan to eat them all myself anyway. I only got 15 cookies. The first batch I baked for 8 minutes and they were really undercooked (for my liking). I baked the rest of them for the full 10 minutes and they were perfect.