Crispy Chocolate Chip Cookies
By America's Test KitchenPublished on October 12, 2011
Time
1 hour, plus 20 minutes cooling
Yield
Makes about 4 dozen 2-inch cookies
Ingredients
1 ½ cups unbleached all-purpose flour (7 ½ ounces/213 grams)¼ teaspoon table salt ¾ teaspoon baking soda 8 tablespoons unsalted butter (1 stick), melted and cooled½ cup granulated sugar ⅓ cup packed light brown sugar 2 tablespoons light corn syrup 1 large egg yolk 2 tablespoons milk 1 tablespoon vanilla extract ¾ cup semisweet chocolate chips (about 4 ½ ounces/128 grams)
Before You Begin
The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside.
- In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed, fold up 3 edges of parchment around dry ingredients to form a pouch (see illustrations below) and slowly shake dry ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.
- Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.
- Cool cookies on baking sheet 3 minutes. Using wide metal spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature. (Can be stored in airtight container for up to 1 week.)
Time
1 hour, plus 20 minutes coolingYield
Makes about 4 dozen 2-inch cookiesIngredients
1 ½ cups unbleached all-purpose flour (7 ½ ounces/213 grams)
¼ teaspoon table salt
¾ teaspoon baking soda
8 tablespoons unsalted butter (1 stick), melted and cooled
½ cup granulated sugar
⅓ cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips (about 4 ½ ounces/128 grams)
Test Kitchen Techniques
Ingredients
1 ½ cups unbleached all-purpose flour (7 ½ ounces/213 grams)
¼ teaspoon table salt
¾ teaspoon baking soda
8 tablespoons unsalted butter (1 stick), melted and cooled
½ cup granulated sugar
⅓ cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips (about 4 ½ ounces/128 grams)
Test Kitchen Techniques
Ingredients
1 ½ cups unbleached all-purpose flour (7 ½ ounces/213 grams)
¼ teaspoon table salt
¾ teaspoon baking soda
8 tablespoons unsalted butter (1 stick), melted and cooled
½ cup granulated sugar
⅓ cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips (about 4 ½ ounces/128 grams)
Test Kitchen Techniques
Why This Recipe Works
To get a recipe for thin, crisp chocolate chip cookies that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a butterscotch flavor and sufficient crunch. We added baking soda and corn syrup to the sugar for maximum browning and caramelization. And we found that 2 tablespoons of milk added to the melted butter enhanced thinness and crispness.
Before You Begin
The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside.
- In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed, fold up 3 edges of parchment around dry ingredients to form a pouch (see illustrations below) and slowly shake dry ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.
- Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.
- Cool cookies on baking sheet 3 minutes. Using wide metal spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature. (Can be stored in airtight container for up to 1 week.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments