Thin and Crispy Chocolate Chip Cookies – 3-29-19

Thin and Crispy Chocolate Chip Cookies – 3-29-19

Makes 16 cookies


1 1/4 cups (5 ounces) cake flour

3/4 tablespoon table salt

1/4 teaspoon baking soda

8 tablespoons unsalted butter, melted and cooled

1/3 cup (2 1/2 ounces) granulated sugar

1/3 cup packed (2 1/2 ounces) dark brown sugar

2 large egg yolks

1 1/2 tablespoons whole milk

2 teaspoons vanilla extract

3/4 cup (4 1/2 ounces) mini semisweet chocolate chips

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl.
  2. Using stand mixer fitted with paddle, mix melted butter, granulated sugar, and brown sugar on low speed until fully combined. Slowly add flour mixture and mix until just combined, scraping down bowl as needed. Using rubber spatula, stir in chocolate chips.
  3. Using greased, 1-tablespoon measure, divide dough into 16 heaping-tablespoon portions on prepared sheets, 8 portions per sheet. Divide any remaining dough evenly among portions. Using your moistened fingers, press dough portions to 1/2-inch thickness. Bake cookies, 1 sheet at a time, until deep golden brown, 16 to 18 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 20 minutes. Serve. (cookies can be stored at room temperature for up to 3 days.)