Adapted from an old recipe in The New York Times, these are crisp and thin chocolate chip cookies. They are also egg-free chocolate chip cookies, so if you are baking for someone with an egg allergy the recipe may come in handy.
Recipe
Crisp and Thin Chocolate Chip Cookies
These are crisp and thin chocolate chip cookies made without eggs.
Ingredients
- 1 3/4 cups all-purpose flour 220 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter 200 grams
- 1/2 cup packed light brown sugar 100 grams
- 1/2 cup sugar 100 grams
- 2 tablespoons light corn syrup or Lyle’s Golden
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/2 cup grated dark or bittersweet chocolate 30 grams
- 1 1/2 cup bittersweet chocolate morsels or use a mix of bittersweet and semisweet
- 1 cup chopped toasted walnuts or pecans
Instructions
- Sift or thoroughly stir together the flour, baking soda and salt; set aside.
- Place butter in a microwave safe mixing bowl and melt on high for 1 minute. Add brown sugar and white sugar to hot butter and let it sit for a minute.
- Alternatively, you can melt the butter in the microwave, pour it in the bowl of a stand mixer and add the sugar.
- Using high speed of a handheld electric mixer (or the paddle attachment of a stand mixer), beat for about 3 minutes or until the mixture starts to become less shiny and somewhat lighter.
- Using a mixing spoon, stir in syrup, vanilla and milk until thoroughly blended. Stir in flour mixture. Chill mixture for about 10 minutes. (If mixture is still warm grated chocolate will melt – I learned this the hard way).
- Take it out of the refrigerator and stir in the grated chocolate and chocolate chips. Chill dough for another 30 minutes or more.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Drop 1 inch balls onto parchment paper, shape them into neat rounds, then flatten to about ¼ of an inch, spacing 2 inches apart.
- Bake for 12-14 minutes or until edges become golden brown. Let cool on sheet for about 5 minutes, then transfer to a rack to cool and crisp.
- (Note: if your oven runs hot, you will want to check these at 10 minutes).
Tried this recipe?Let us know how it was!
Anna
Jill, thanks for the feedback on the placing of the links. I’ve had a much easier time finding things myself.
tg, what can I say? I guess I like bitchy critics. Actually, the only bitchy critic today is me because I’m complaining so much about freakin’ salt in cookies.
tg
so, i will say it, i’m not a super huge big fan of your “trusted source” as far as recipes go… and even as far as restaurant reviews go. but maybe that’s because i’m a bitchy critic myself. in any case, it’s a good thing the recipe had you to fix it up! dammit
Jill
Poor Gerd! But on a brighter note – I love what your doing with your blog! The links on the side are so helpful. Thanks!!
Anna
Jen, once the salt was adjusted they were terrific — best thin and crispy cookies I’ve ever made.
Anonymous, I like the idea of my cat trying to be creative in the kitchen over the nasty elves. Thanks.
Jen
What was your take on the CC cookies with the salt change? How would you rate these compared to other CC cookies?
Oh, and I was sad to see the the cat puke cookies not work out as I’ve got some potato flour I should really use.
Anonymous
It looks like your cat has been baking little kitty puke treats. Yuck! Glad the other cookies worked out though!
Anna
It looks like 9 little elves threw up on the cookie sheet.
Jill
Yum… Gerd’s cookies look positively delectable. 😉 The other cookies truly do look wonderful.
cookiemonster
Those first cookies gave me a much needed laugh today….sorry, though.