Do you prefer your chocolate chip cookies –thin and crispy
or dense and chewy? Thin, crunchy and crispy for me!
Food Reminds Us, Food Creates Memories for a Lifetime
Over the holidays I baked these delicious cookies 3x, and each time they got better and better. (My new baking venture is a direct product of the COVID19 lockdown.) These thin, crunchy chocolatey bites remind me of my mother in law, Carolyn Betta and the summer we spent with the family and their friends in the Hamptons. Southampton also happens to be the home of Tate’s Bake Shop. Carolyn just loved Tate’s famous chocolate chip cookies; I know she would love these too.
Thin & Crispy Chocolate Chip Cookies
Yield: 20 Cookies
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 Minutes
Quick and easy Thin and Crispy Chocolate Chip Cookies for when you’re craving that satisfying crunchy chew in a cookie just like Tate’s!
- 1 1/3 cups (169 grams) all purpose flour measured correctly
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (67 grams) packed light brown sugar
- 2 tablespoons light corn syrup or golden syrup
- 1 large egg
- 1 tablespoon milk (any kind)
- 2 teaspoons vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
- Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don’t worry if the dough isn’t perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
- Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
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