Thin-and-Crisp Chocolate-Chip Cookies
Updated June 6, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups all-purpose flour
- ¾teaspoon baking soda
- 1tablespoon Diamond Crystal kosher salt
- 14tablespoons butter, melted
- ½cup packed light brown sugar
- ½cup sugar
- 2tablespoons light corn syrup
- 1tablespoon vanilla extract
- 2tablespoons milk
- 1½cups chopped bittersweet chocolate (peasize pieces and shavings)
- 2cups chopped toasted walnuts (optional)
Nutritional analysis per serving (24 servings)
249 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 3 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
- Step 2
In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Step 3
Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to ¼ inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Private Notes
Comments
Are you sure the thin and crispy chocolate chips cookies ask for 1 TBSP of salt? Made them and they were terrible...too salty.
Tests show Diamond Crystal is 50% as salty as Morton's; actually 50% of the sodium content. It is due to the shape of the crystals. Diamond Crystal uses a proprietary process that makes pyramid shaped crystals which mean there is more air in a measure of their salt. Morton's process yields flat crystals which stack more compactly. Some of us would also argue there is a more complex flavor in the Diamond Crystal. If all you have is Morton's just use half as much as is specified.
I don't think the 24 hours of refrigeration is necessary. Scoop the cookies and place them on a cookie sheet. Then put them in the freezer for 10 minutes before baking. Cookies turned out great.
I have made these twice and they are a family favorite. I have a kid allergic to eggs, so anytime a recipe comes without them, we have to try it. Some more experimentation will be forthcoming, but I didn’t have corn syrup and made a simple syrup instead. It worked and may not even be necessary the next time I make them. I will also try a little less sugar and salt although I used Diamond Crystal and didn’t find them too salty. Enjoy! It’s a keeper.
I made these and the outcome was not ideal despite following the directions as written. I will admit, some of the directions are unclear and I felt like I was making guesses as to how to interpret it. And I consider myself a fairly experienced cook / baker. And this is why I go to primarily go to ATK and Barefoot Contessa for recipes and very occasionally to the NYT. After paying for the ingredients and spending the time, the directions should be clear. Is there some word count limit that keeps things vague?
I love these cookies because of the salt! I make a batch. Bake a dozen, eat a couple, give a few away to neighbors, freeze a few to serve as dessert when I have one or two people over. And I freeze the remaining dough to do it all over again!
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