We love a nice thin cookie that isn’t too hard or flat. This cookie recipe came out great using one unconventional ingredient that I normally don’t add. Here’s how to make thin and crispy chocolate chip cookies.
We soften the butter slightly, not completely melting it. A rule of thumb is the colder the butter the higher the cookie. The sugar is a combination of dark brown, and granulated. A bit of corn syrup is added, which is unconventional to me, but since it’s just a little, I’m ok with it.
Beat together the egg yolk, milk and vanilla. Mix dry ingredients in a separate bowl. Add the egg mixture, beat. Then add the flour mixture and beat again.
I do not like huge chunks of chocolate in cookies. I decided to chop the chocolate chips and it was a hit! It makes the thin chocolate chip cookie even daintier.
Thin and Crispy Chocolate Chip Cookies
These chocolate chip cookies are tasty, and wonderful for treats for you and your friends.
- 1 1/2 cups unbleached flour
- 3/4 teaspoon baking soda
- 1/4 tablespoons salt
- 8 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large egg yolk
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Line two baking sheets with parchment paper, and heat oven to 375 degrees.
- Whisk flour, baking soda, and salt together in medium bowl; set aside.
- With a stand mixer, beat softened butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended.
- Add egg yolk, milk, and vanilla; mix until smooth, scraping bowl as needed.
- With mixer still running on low, slowly add dry ingredients and mix until combined.
- Chop chocolate chips, and add to mixture, mix just until combined.
- Scoop dough with a #40 cookie scooper or a spoon. Place on sheet about 2 inches apart.
- Bake for about 8 to 10 minutes. Let cookies cool on cooling rack, and enjoy
Scoop cookie dough onto a cookie sheet with a mat or parchment paper. Bake for about 8 to 10 minutes or until slightly underdone and edges are crispy. Let them sit on the cookie sheet for 5 minutes to set a bit more.
On Joyous Home, you’ll find everything from food to handiwork, homeschooling to grace-filled living. Along with my daughter, Jessica, we love publishing and blogging about homemaking. We are children of Christ, and imperfect wives and homemakers. We’re happy you’re here!