Thin and Crisp Chocolate Chip Cookies are crisp through and through. This version calls for 1 teaspoon of salt and the cookies are just slightly salty (but in a good way if you like salt). If you use salted butter, definitely cut the amount in half or use as little as ¼ teaspoon.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 17 minutesminutes
Total Time 27 minutesminutes
Servings 40
Author Cookie Madness
Ingredients
14tablespoonsunsalted buttermelted (196 grams)
1 ¾cupsall-purpose flour245 grams
¾teaspoonbaking soda
1teaspoonkosher salt½ teaspoon if using salted butter
½cuppacked light brown sugar100 grams
½cupsugar100 grams
2tablespoonslight corn syrup36 grams
1tablespoonvanilla extract
2tablespoonsmilk
1 ½cupschopped bittersweet chocolatepea size pieces and shavings
Generous 1 cup chopped toasted walnuts
Instructions
Melt the butter in the microwave or over the stove, then set it aside to cool.
While butter is cooling, mix the flour, baking soda and salt for 1 minute to ensure that dry ingredients are fully blended.
With an electric mixer, cream the melted butter, sugars and corn syrup until fluffy, 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for about an hour.
Preheat the oven to 325 degrees. Line two baking sheets with foil or if you prefer, just leave them unlined and ungreased.
Scoop up small cookie scoop size or tablespoon size balls. Place on the baking sheet and flatten to ¼ inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.