Monday, January 30, 2012

Thin & Crispy Chocolate Chip Cookies

Adapted from a back issue of Cook's Illus.

If you like thin and crispy choc. chip cookies then this recipe is for you.  But.  Do yourself a favor and buy *good* chips, not Nestle's, something good.  Like Ghiradelli.  And try to buy the mini chips if you can.  You'll be glad you did.  Makes ~4 doz.

1.5 C (7.5 oz) AP flour (if you aren't weighing the "dry team" as AB says, you should be)
1/4 t salt (more if using kosher)
3/4 t baking soda
1 stick (8 oz) unsalted butter, melted and cooled
1/2 C white sugar
1/3 C brown sugar
3 T light corn syrup
1 large yolk
2 T milk (not skim, tho)
1 T vanilla extract
3/4 C semi-sweet chocolate chips (I used minis)

Preheat oven to 375.  Line baking sheets with parchment or a silpat and set aside.  Sift together flour, salt and soda and set aside.

Fit your stand mixer with the paddle (or use a hand mixer) and beat butter with the sugars and corn syrup until blended--about 1 min.  Add yolk, milk and vanilla and mix until smooth.  Be sure to scrape sides and bottom of bowl at least once.  Turn mixer to low and add flour mixture by slowly shaking it into the bowl.  Mix until just incorporated ~ 2 min.  Do not overbeat.  Stir in chips until evenly distributed.

Using a small cookie scoop, drop 1 Tbs-sized balls of batter onto cookie sheet about 2" apart. Cookies will spread so give them enough room.  Bake one sheet at a time for about 12 minutes or until cookies and GB&D and flat.  Cool cookies on baking sheet for 3 min then transfer to a wire rack to cool completely.  

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