Recipe By Alli Berkey
Published on August 5, 2024
Thick and chewy chocolate chip cookies are a classic, but their thin, crunchy, butterscotch-y cousins deserve a spot in the cookie jar, too.
Time
1 hr 20 minYield
Makes 16 cookiesWhy 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.
Ingredients
1 ¼ cups (5 ounces/142 grams) cake flour
¾ teaspoon table salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled
⅓ cup (2⅓ ounces/66 grams) granulated sugar
⅓ cup packed (2⅓ ounces/66 grams) dark brown sugar
2 large egg yolks
1 ½ tablespoons whole milk
2 teaspoons vanilla extract
¾ cup (4 ½ ounces/128 grams) mini semisweet chocolate chips
Instructions
Cook along with these step-by-step 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.Recipe TipIf you find yourself in a jam and don’t have cake flour on hand, just combine 7/8 cup of all-purpose flour with 2 tablespoons of cornstarch for every cup of cake flour called for in the recipe.
- 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.)
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