Thin Chocolate Chip Cookies
I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right? My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change. And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video. Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons kosher salt or 3/4 teaspoon of fine table salt
- 1 teaspoon baking soda
- 2 sticks 1 cup very soft unsalted butter (be sure the butter is room temp, and very, very soft!)
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons milk
- 1 large egg
- 2 cups semisweet chocolate chips or white chocolate chips
- Bake at 375 F. for about 12 minutes. You can always experiment adding Macademia nuts, white chocolate for these.
Tried this recipe?Let us know how it was!