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Thin and Crisp Chocolate Chip Cookies
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Thin and Crisp Chocolate Chip

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 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 40
Author Cookie Madness

Ingredients

  • 14 tablespoons unsalted butter melted (196 grams)
  • 1 ¾ cups all-purpose flour 245 grams
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt ½ teaspoon if using salted butter
  • ½ cup packed light brown sugar 100 grams
  • ½ cup sugar 100 grams
  • 2 tablespoons light corn syrup 36 grams
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 1 ½ cups chopped bittersweet chocolate pea 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.