I finally found a chocolate chip cookie that comes out of the oven crisp! In a recent episode of America’s Test Kitchen, they were demonstrating Thin and Crispy Chocolate Chip Cookies. The difference between this recipe and traditional Toll House is the use of cake flour, melted butter, egg yolks and a bit of milk. Since this was the first time, I was making these cookies, I decided to make my own cake flour by swapping out 2 tablespoons of flour for cornstarch. I debated purchasing mini chips, but opted to chopped regular chips. I didn’t want to purchase new ingredients for just one recipe that I may not prepare again. However, the cookies came out as the name said, crisp. I did find them not as sweet as Toll House. My husband likened these to a Chips Ahoy Cookie. I’m still debating whether to make this recipe again
Thin and Crispy Chocolate Chip Cookies
From the TV show “America’s Test Kitchen” on public TV
Season 13 – Never Enough Chocolate
Thick and chewy chocolate chip cookies are a classic, but their thin, crunchy, butterscotch-y cousins deserve a spot in the cookie jar, too.
SERVES Makes 16 cookies
TIME: 1 hour, plus 20 minutes cooling
1 ¼ cups (5 ounces) cake flour
¾ teaspoon table salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled
⅓ cup (2⅓ ounces) granulated sugar
⅓ cup packed (2⅓ ounces) dark brown sugar
2 large egg yolks
1 ½ tablespoons whole milk
2 teaspoons vanilla extract
¾ cup (4 1/2 ounces) mini semisweet chocolate chips
BEFORE YOU BEGIN
Note that this recipe calls for cake flour and mini (not full-size) chocolate chips.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.