Name: Thin and Crispy Chocolate Chip Cookies
Total time: 1 h 20 min
Ingredients: 1 1/4 cups (5 ounces/142 grams) cake flour; 3/4 teaspoon table salt; 1/4 teaspoon baking soda; 8 tablespoons unsalted butter , melted and cooled; 1/3 cup (2⅓ ounces/66 grams) granulated sugar; 1/3 cup packed (2⅓ ounces/66 grams) dark brown sugar; 2 large egg yolks; 1 1/2 tablespoons whole milk; 2 teaspoons vanilla extract; 3/4 cup (4 1/2 ounces/128 grams) mini semisweet chocolate chips

Why This Recipe Works

These slim rounds speak for themselves. Melted butter helps the dough spread quickly so that the cookies bake without burning. While a traditional chewy cookie contains whole eggs, which encourage the cookies to rise, we used only yolks to thin out the structure of our crispy cookies.

Before You Begin

Note that this recipe calls for cake flour and mini (not full-size) chocolate chips. It's important to cool the butter before adding it the sugar in the mixer.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl.

Using stand mixer fitted with paddle, mix melted butter, granulated sugar, and brown sugar on low speed until fully combined. Increase speed to medium-high and beat until mixture is lightened in color, about 1 minute. Reduce speed to low; add egg yolks, milk, and vanilla; and mix until combined. Slowly add flour mixture and mix until just combined, scraping down bowl as needed. Using rubber spatula, stir in chocolate chips.

Using greased 1-tablespoon measure, divide dough into 16 heaping-tablespoon portions on prepared sheets, 8 portions per sheet. Divide any remaining dough evenly among portions. Using your moistened fingers, press dough portions to ½-inch thickness. Bake cookies, 1 sheet at a time, until deep golden brown, 16 to 18 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 20 minutes. Serve. (Cookies can be stored at room temperature for up to 3 days.)