Thin And Crispy Chocolate Chip Cookies

Submitted by: admin on April 2, 2020

Makes About 40 Cookies

Ingredients

1-1⁄2 cups (7-1⁄2 ounces) all-purpose flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
1⁄2 cup (3-1⁄2 ounces) granulated sugar
1⁄3 cup packed (2-1⁄3 ounces) light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3⁄4 cup (4-1⁄2 ounces) semisweet chocolate chips

Instructions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking soda, and salt together in medium bowl; set aside.
  3. Using stand mixer fitted with paddle, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add egg yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping down bowl as needed. With mixer still running on low, slowly add dry ingredients and mix until just combined. Stir in chocolate chips. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
  4. Working with 1 tablespoon of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Bake 1 sheet at a time until cookies are deep golden brown and flat, about 12 minutes, rotating baking sheet halfway through baking.
  5. Let cookies cool on baking sheet for 3 minutes; transfer cookies to wire rack and let cool to room temperature.

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