cheesy potato casserole: Thin, Crispy Chocolate Chip Cookies

To contact us Click HERE

A little over a week ago I had to have “emergency” eye surgery because of a detached retina in my left eye (if you get flashes of light or little black floaters in your vision, be sure to get them checked out ASAP by your eye doctor!). Since surgery I’ve been under doctor’s orders to “take it easy” and be on bed rest, but not today…I am going stir-crazy to say the least and I needed to get into the kitchen!
Luckily I had my daughter, Mia and niece, Sydney to keep me company in the kitchen today while I made these cookies.

My little helpers in the kitchen today: Sydney (front) & Mia (back).

Mia donning her chef's hat and the apron her grandma made her.

I call Mia my little Cookie Monster because she is frequently asking for a cookie; she says it so incredibly cute that it makes me laugh and she now asks with increasing frequency because of my amused reactions (as a matter of fact she’s asked for a cookie in her cute little way 3 times while I’ve been writing this post)!

Mia, my little Cookie Monster with her baby 'fro. :)

In any event, I didn’t want to turn to my go-to recipes for chocolate chip cookies from ATK (America’s Test Kitchen) because I wanted to turn my over-due return to the kitchen into a blog post! I’ve made 2 out 3 chocolate chip cookie recipes from ATK so I thought today would be the perfect day to try the third one.

Thin, Crispy Chocolate Chip Cookies

While this isn’t my favorite chocolate chip cookie recipe, it is definitely a keeper! Each of ATK’s recipes is so different from one another: one is thick and chewy, one is rich with a crisp exterior and chewy interior, and this one is just as the name suggests, thin and crispy.

From left to right: Thick & Chewy Chocolate Chip Cookies, Perfect Chocolate Chip Cookies (my personal fav), and Thin, Crispy Chocolate Chip Cookies

Cook’s Note: When wrapped well, the dough can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.
Thin, Crispy Chocolate Chip Cookies

Ingredients:
1 1/2 C unbleached all-purpose flour (7 1/2 ounces)1/4 t table salt 3/4 t baking soda 8 T unsalted butter (1 stick), melted and cooled1/2 C granulated sugar 1/3 C packed light brown sugar 3 T light corn syrup 1 large egg yolk 2 T milk 1 T vanilla extract 3/4 C semisweet chocolate chips (about 4 1/2 ounces)

Directions:
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 onto large sheet of parchment paper; 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, fold up 3 edges of parchment around dry ingredients to form a pouch (see illustrations below) and slowly shake dry ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.
Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.

Ready for the oven!

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. (Can be stored in airtight container for up to 1 week.)