Thin, Crispy Chocolate Chip Cookies

From America's Test Kitchen Season 4: Cookie Jar Favorites

Why this recipe works:

To get a recipe for thin, crisp chocolate chip cookies recipe that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a butterscotch flavor and sufficient crunch. We… read more

To get a recipe for thin, crisp chocolate chip cookies recipe that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a butterscotch flavor and sufficient crunch. We added baking soda and corn syrup to the sugar for maximum browning and caramelization. And we found that 2 tablespoons of milk added to the melted butter enhanced thinness and crispness.

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Makes about 4 dozen 2-inch cookies

The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.

Ingredients

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