{BAKE} Crispy Chocolate Chip Cookies

Baked a new version of the classic chocolate chip cookie and it did not disapppoint.  True to it's name, these cookies were thin, crispy packed with all the flavors you would expect from a tradional choocolate chip cookie.  

Wrap a stack of these cookies in a clear cello bag and tie with a floral ribbon.  


1 1/2 cups unbleached all-purpose flour
1/4 teaspoon table salt
3/4 teaspoon baking soda
8 tablespoons unsalted butter (1 stick), melted and 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 semisweet chocolate chips

 Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda into a medium bowl and set aside.

 In bowl of standing mixer fitted with paddle attachment, beat melted 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 slowly add dry ingredients into bowl; mix on low speed until just combined, about 2 minutes.  Add chips and mix on low speed until distributed evenly throughout batter.

 Leaving about 2 inches between each scoop, place dough onto parchment-lined baking sheets using a med cookie scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes. 

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.

simply made by,

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