20 January 2021
Recipe from Cook's Country, April 2019
Yes, another recipe for chocolate chip cookies. This one differs in making cookies that are thin and crispy rather than most recipes that make fat and chewy cookies with crispy edges. I think there is room in the world for both. I ended up making this recipe twice. The first time I made some mistakes but I so liked the cookies that I made a few minor tweaks and tried them again, after eating all from the first batch.
Cake flour, salt, and baking soda were whisked together in a small bowl. Melted butter (cooled), granulated sugar, and brown sugar were mixed using a stand mixer then beaten until the mixture was lightened in color. Egg yolks, milk, and vanilla were mixed in to the batter then mini chocolate chips were added. The cookies were portioned onto two baking sheets using a measuring spoon, 1 heaping tablespoon per cookie, resulting in 16 cookies. (The dough was too sticky to use a portioning scoop.) They were pressed into ½-inch thick wafers using moistened fingers then baked, one sheet at a time, at 350° until deep golden brown. Baking continued on the sheet for 20 minutes after they were removed from the oven. I used 1 cup of chocolate chips rather than ¾ cup from the recipe because, well, chocolate. Total time was about 70 minutes exclusive of cooling, typical for a batch of cookies.
These are very good cookies, worth adding to the cookie rotation in any home. While not as rich and buttery as thicker cookies, the snap when you bite them and crispiness are hard to resist. They are easy to make, taking just a little longer than other cookie recipes because the trays are baked one at a time.
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