Friday, January 25, 2013

Thin and Chewy Chocolate Chip Cookies

The truth is, I'm used to a very fat, moist, chocolate chip cookie that my mom has made for years. Granted they're delicious, thanks to the three glorius sticks of butter packed inside, but I was in search for something different.

Then, I saw this recipe over at Picky Palate and decided to give it a try. Lo and behold, these cookies were EXACTLY what I had been looking for.

A little less butter, crispy, sweet, salty and just the right thickness. My husband and I finished them off in a couple of days because they were so addicting.
Please make these. You'll thank me later.


Thin and Chewy Chocolate Chip Cookies
Slightly Adapted from Picky Palate
Makes 2 Dozen Cookies
1 stick (1/2 cup) unsalted softened butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup semi-sweet chocolate chips
                   
1. Preheat oven to 350 degrees F and line a cookie sheet with a Silpat liner or parchment paper.
2. Cream your butter and sugars in a stand mixer until light and fluffy, a good 2 minutes. Add egg, then vanilla beating to combine. Add flour, cornstarch, baking soda, salt then chocolate chips, mixing until combined.
3. With cookie scoop, scoop dough onto prepared cookie sheet. Press dough down to flatten slightly with a flat-bottomed glass.
4. Bake for 10-12 minutes until baked through. (10 minutes will be softer cookies, 12 minutes will be browned.) Let cool for 10 minutes on baking sheet before transferring to cooling rack.

2 comments:

  1. Do you refridgerate ot bake immediately after preapring the dough?

    ReplyDelete
    Replies
    1. I just baked them right after I mixed up the dough and they turned out great!

      Delete