Archive | November, 2013

Ultra Thin Chocolate Chip Cookies

13 Nov


I’d like to ignore the fact that I’ve been away for a while and talk to you about luxuries.

I’m not talking silk robes, Egyptian cotton sheets, fancy cars and butlers. My definition of a luxury is most likely what you all consider the banality of your daily life.

I’m talking a full size fridge, a full size oven with actual buttons and accurate temperatures listed on a screen, a kitchen counter, natural sunlight, storage space…and that’s only in the kitchen! Hot water in the bathroom, a living room that fits more than a love seat, and a bedroom that has room for more than a bed; these are a few other luxuries I have recently come to enjoy.

So, returning to the fact that I’ve been away for a while, I will tell you that I have been busy living in kitchen squalor! In an unforgivingly small kitchen with nothing but the worst of everything. Uninspired and frustrated, I did not feel like baking any deliciousness, even though I truly wanted to. I have now been blessed with a new kitchen and place of residence that makes me feel like I’m living in a castle…for real. I feel very lucky. You should feel lucky too, because now I’m back to baking frenzies on the regular….and it’s going to get pretty sweet up in here.

First up, I’ve been drooling at pictures of these cookies for a while. They’re your average chocolate chip cookie, except they’re large and in charge and caramel crisp! Perfect for dunking in a hot beverage, and perfect for when you want a chocolate chip cookie taste with a satisfying crunch. Very simple to make, as long as you have a little patience to let the dough rest.


These will not disappoint: only render you uncontrollably addicted, but let’s worry about fat pants later.


Ultra Thin Chocolate Chip Cookies

1 1/3 cups (6 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

10 tablespoons (1 1/4 sticks) unsalted butter, melted

1/2 cup (1.5 ounces) quick rolled oats

1/2 cup (3.5 ounces) granulated sugar

1/4 cup (1.75 ounces) packed dark brown sugar

2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup

2 tablespoons whole milk

1/2 teaspoon salt

7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks

Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.

In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks.

If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavorful cookie!

Divide the dough into 15 equal pieces. Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the sheets onto baking sheets.

Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch—you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.