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.
Crisp and Thin Chocolate Chip Cookies
- 1 ¾ cups all-purpose flour 220 grams
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter 200 grams
- ½ cup packed light brown sugar 100 grams
- ½ cup sugar 100 grams
- 2 tablespoons light corn syrup or Lyle's Golden
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- ½ cup grated dark or bittersweet chocolate 30 grams
- 1 ½ cup bittersweet chocolate morsels or use a mix of bittersweet and semisweet
- 1 cup chopped toasted walnuts or pecans
- 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).