Thin and Crispy Chocolate Chip Cookies

I wanted to do this yesterday, because what better way to get over the middle of the week “ughs” than chocolate chip cookies, but I got wrapped up in painting and sparkles, as it goes. So, how about a little Thursday “WOO HOO! Tomorrow is Friday! OMG best ever super thin, extra crisp, chocolate chip cookies!!”.

Yeah, I thought so. You can’t really go wrong with that.

I have been baking TOO MUCH for everyone else. Bo likes his cookies thick and crisp, the kids like their snickerdoodles. You know what I like though? I like a cookie that snaps in your mouth and fills it will little bits of caramelized edges. I love just enough slivered chocolate that it swirls and marbles so you get a little hint in every bite, but not so much that it screams “OMG THIS IS A CHOCOLATE COOKIE”. There is a place for that, this cookie isn’t it. I love being able to taste the actual cookie… and I really love when I can toss in a handful of super tiny walnut pieces.

So, I set out to make MY version of the perfect chocolate chip cookie
, working off a recipe by Dorie Greenspan from her book Baking, From my home to yours, that she worked off of the Nestle Tollhouse recipe. So, there’s a lot of working off of working off going on here, but that’s why everyone has their favourite version. Dorie’s original is more thick, chunky, and chocolate heavy; mine is more cookie focused.

And, shocker, MY type of cookie just happened to be loved by everyone in this house. To the point where I couldn’t even get my pictures done before this started happening.

And this started happening.

So, hopefully you actually get to eat some of these before everyone else scoops them up on you!

Thin and Crisp Chocolate Chip Cookies

Yield: 3 - 4 dozen depending on the size of the cookie

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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Ingredients

• 2 cups flour
• 1½ tsp salt
• ¾ tsp baking soda
• 1 cup butter, softened
• 1 cup white sugar
• 2/3 cup brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 6 oz good quality milk chocolate, chopped finely with a knife (I buy a lindt milk chocolate bar)
• ¾ cup finely chopped walnut pieces (optional)

Instructions

1. Preheat your oven to 375ºF with a rack in the middle position, and line your cookie sheets with mats or parchment paper.
3. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl (use a stand mixer if you have one), beat the butter until it's pale in colour, about 2 minutes. Add the sugars and beat for another 2 to 3 minutes, until the mixture is light and fluffy.
7. Add the eggs and vanilla, mix until evenly combined.
9. Turn your mixer to low and slowly add your flour mixture. Mix until just combined, so there are no dry bits of flour left.
11. Add your chocolate, and the walnuts if you're using them, and mix until they're just evenly distributed. I usually use a wooden spoon, but you can use the mixer if it's nice and low.
13. Put the dough in rounded tablespoons onto your cookie sheet (I love using a cookie scoop). Leave at least 2" between each cookie as they spread a lot. Lightly press down the tops of the cookies to slightly flatten them.
15. Bake for 8 - 10 minutes, until the edges are golden brown and the center is lightly browned.
17. Let cool for two minutes on the sheet, before moving to racks to finish cooling.

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