Crispy Chocolate Chip Cookies

Name: Crispy Chocolate Chip Cookies
Yield: Makes about 4 dozen 2-inch cookies
Ingredients: 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1/4 teaspoon, table salt; 3/4 teaspoon, baking soda; 8 tablespoons, unsalted butter (1 stick), melted and cooled; 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 (about 4 1/2 ounces)

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

SEASON 4

SERVESMakes about 4 dozen 2-inch cookies

TIME1 hour, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

To get a recipe for thin, crisp chocolate chip cookies 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 bu...

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