Thin Crispy Chocolate Chip Cookies

Recipe Index:  Desserts > Drop Cookies

Ingredients
(Cook's - March/April 2001)

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

Directions
1. Adjust oven rack to middle position and heat oven to 375°. Line 2
baking sheets with parchment paper; set aside. Sift flour, salt and
baking soda onto large sheet of parchment paper; set aside.

2. In bowl of standing mixer fitted with paddle attachment, beat
butter, granulated sugar, brown sugar and corn syrup at low speed until
thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until
fully incorporated and smooth, about 1 minute, scraping bottom and sides
of bowl with rubber spatula as necessary. With mixer running on low
speed, fold up 3 edges of parchment around dry ingredients to form a pouch
and slowly shake dry ingredients into bowl; mix on low speed until just
combined, about 2 minutes. Do not overbeat. Add chips and mix on low
speed until distributed evenly throughout batter, about 5 seconds.

3. Leaving about 2 inches between each ball, scoop dough onto
parchment-lined baking sheets with 1-1/4 inch (1 tablespoon capacity) ice cream
scoop. Bake 1 sheet at a time, until cookies are deep golden brown and
flat, about 12 minutes.

4. Cool cookies on baking sheet 3 minutes. Using wide metal spatula,
transfer cookies to wire rack and let sit until crisped and cooled to
room temperature. (Can be stored in airtight container for up to 1 week.)

Note: Cookies spread a little better on buttered pan, although they
stuck a little on thinner pan. Probably would use silpat sheet next time.