Crisp and Thin Chocolate Chip Cookies
These are crisp and thin chocolate chip cookies made without eggs.
Servings 24 cookies
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, melted and completely cool (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
Instructions
- Sift or thoroughly stir together the flour, baking soda and salt; set aside.
- With an electric mixer, beat the cool butter, both sugars and corn syrup until light and fluffy, then beat in the vanilla and milk.
- Add the flour mixture and stir until blended, then stir in the grated chocolate (if using), chocolate chips and pecans (if using).
- Using heaping tablespoons, scoop 24 mound of dough onto a dinner plate lined with plastic wrap and chill for about 10 minutes or until the dough is slightly firmer. When firm, roll each portion into a neat ball and press down slightly.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or foil.
- Arrange dough pieces about 2 inches apart (give them plenty of room to spread)
- Bake at 325 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.
- If your cookies are coming out overly brown and still chewy, reduce your oven temperature to 300 degrees F and bake a little longer.
- (Note: if your oven runs hot, you will want to check these at 10 minutes).