Thin and Chewy Chocolate Chip Cookies
They will be there for you
These simple thin, chewy but still crispy chocolate chip cookies are simply the best. A little trick? Adding chocolate chip dust to mix in the chocolate chip cookie dough besides a good amount of chocolate chips. This “dust” melts into the dough creating very tiny spots of melted chocolate spreaded evenly through each cookie. And then you have all those whole chocolate chips. The result? A thin chocolate chip cookie that has chocolate all over the place and it’s chewy but still crispy on the bite.
After many years of food blogging, this is my first official thin and chewy chocolate chip cookie recipe. Can you believe that?! And it’s such a simple recipe. Now, I’m not particularly a fan of cookies. Cheesecakes, pies, cakes? Sure, give me all of them! But cookies? Let’s say I’m not a cookie monster : )
Maybe it’s the change of the season or the desire for simpler things in my life that have got me craving cookies all of a sudden. Maybe because we are living in such times that we need that sweet instant gratification without committing to a full dessert. And with chocolate chip cookies you can make just that. Also by grabbing a fork and taking just a bite out of a brownie tray or cheesecake that you might have in your fridge, but that’s probably just me (wink, wink). Now I want to make things right by reclaiming all those classic cookie recipes that should be living in this blog. And thin, chewy and crispy chocolate chip cookies is the best recipe to do just that! I rolled my sleeves and let the chocolate chip cookie research begin. And after many tweaks, this is the delicious result!
Why thin and chewy and crispy Chocolate Chip cookies?
Because thin, chewy and crispy chocolate chip cookies are just the best. They have the best of all the cookie worlds! Thin, so you can eat more than… who’s counting? Chewy, so that the dough has a nice tender bite and crispy so you still feel it’s a cookie.
What is that chocolate dust all about?
It’s not always that you have both chocolate chips and chocolate bars at home. It occurred to me that if I chopped part of the chocolate chips that I would be using, I would get smaller pieces and all that dust that spreads around when you chop chocolate pieces. And all of that dust goes into the dough, assuring you that there will be even the tiniest amount of melted chocolate in each and every bite!
How to make simple Chocolate Chip cookies
Start by melting your butter. Melted butter allows cookies to spread, making them thin. We are not using brown butter in this recipe but you want to develop those nutty notes on the butter. So lets say we are aiming for a golden blonde butter. If you melt it in medium low heat without stirring and let it bubble for about 30 seconds after the last large piece of butter has melted you are good to go. Just retire your saucepan from the heat immediately after that. Let it cool down in the fridge for 15 to 20 minutes to speed up that cooling down process.
In the meantime, whisk together flour, cornstarch, baking powder, baking soda and salt. If you don't have cornstarch at hand just substitute for flour. Also, chop your chocolate chips as well. Use the sharpest knife you have around for this task.
Beat together room temperature melted butter with the sugars and then add vanilla and egg. Add the dry ingredients according to the recipe. End by mixing in you chocolate chips by hand. Let the chocolate chip cookie dough rest in the fridge.
Heat your oven and bake according to recipe.
Resist the ultimate temptation of taking a bite out of these cookies right out of the oven. Not only will you burn your tongue but will also not properly taste the rest of the batch. You need to let them rest in the tray for at least 10 minutes to achieve the crispy part of the recipe.
They are so good! You are just 5 steps away from chocolate chip cookie nirvana! Now make them, snap them, share them and eat them in repeat!
Thin and Chewy Chocolate Chip Cookies
Ingredients
◯ Organic free-range butter – 12 TBSP (1 ½ stick)
◯ Unbleached all-purpose flour – 1 ¼ cup + 3 TBSP
◯ Cornstarch – 1 TBSP
◯ Baking powder – ½ Tsp
◯ Baking soda – ½ Tsp
◯ Fine sea salt – ½ Tsp
◯ Dark brown sugar – ¾ cup
◯ Raw natural sugar – ½ cup
◯ Vanilla extract – 1 Tsp
◯ Large organic “cage-free” egg – 1
◯ Semi-sweet chocolate chips – 1 ½ cup, divided
Details
Yield:
about 20 - 3” cookies
Total time:
1.5 hours
Active time:
15 minutes
Chilling time:
1 hour
Baking time:
About 10 minutes
Equipment:
electric or stand mixer, baking sheet, parchment paper or silicon mat
Steps
To make the chocolate chip cookies:
Place the 12 tablespoons of butter in a small saucepan and melt it over medium low heat. Let it boil for about 30 seconds after the last large piece of butter has melted. Let it cool down in the fridge for 15 to 20 minutes or come down to room temperature completely.
In the meantime whisk together the 1 ¼ cup + 3 tablespoons of flour with the tablespoon of cornstarch, the half teaspoon of baking powder and baking soda and the ½ teaspoon of fine sea salt. Finely chop half cup of the semi-sweet chocolate chips. Aim to chop them in half and that will make the trick of having lots of chocolate “dust” to add to the chocolate chip cookie dough.
Transfer butter to the bowl of a stand mixer with the paddle attachment on. Add the ¾ cup of brown sugar, the ½ cup of natural sugar and the teaspoon of vanilla and mix in medium-slow speed (#2 in the Kitchen Aid) until a grainy paste forms, about 4 to 5 minutes. Add the egg and mix until just incorporated. Bring speed down a notch and add dry mixture in about ½ cup additions. Stop as soon as the last addition is just incorporated and there are no large strays of flour in the dough.
Add the chopped chocolate chips with an additional half cup of chocolate chips and using a silicon spatula fold them into the batter. Let the batter rest in the fridge for a minimum of 1 hour. It could be in the fridge for two days.
Preheat oven to 400°. Let the chocolate chip cookie dough loose the chill and become soft so you can scoop it, almost to room temperature.
Using an ice cream scooper scoop some dough and place it over a baking tray with a silicon mat or parchment paper on. Repeat with the remaining dough, leaving about 2” of space between each cookie. Place any remaining dough on the fridge. Arrange some of the remaining half cup of chocolate chips on top of each cookie, pressing each chip through the surface of the dough. Place cookies on the oven and immediately bring down temperature to 375°. Bake between 9 to 11 minutes, leaving them until the last minute for a crispier texture. When there’s one and a half minute to go, lift the tray and hit it on the baking rack. Close oven door for 30 seconds and repeat this once more. Keep door closed and keep baking for the remaining baking time. This step is completely optional but it helps on creating an airier and chewier texture.
Remove from oven and let cookies rest in the baking tray for about 15 minutes. With a spatula transfer cookies to a cooling rack and let them cool down completely before eating. Sprinkle some sea salt flakes if desired.
