It's been a minute since I've posted here! Despite the quiet, we're keeping busy in the kitchen, with plenty of cooking and baking taking place in "real life" (along with a decent amount of takeout, too). It's incredible to think the holidays are almost upon us. I've started taking stock and making a list of all the ingredients and supplies I need to have on hand for all the holiday bakes.
In the meantime, I've been wanting to drop in here and spread the word on some seriously amazing thin, crisp chocolate chip cookies. I've attempted this kind of cookie before but leave it to the amazing David Lebovitz to really deliver on a thin, crisp chocolate chip cookie that is exactly that.
I love making these and sitting down with my fellas to marvel at how good they are, over and over again!
So please consider this my PSA to all chocolate chip cookie lovers - this is a must-try! Keep extra cookie dough balls in your freezer so you can bake these cookies up on the fly and enjoy them fresh. Your kitchen will smell amazing and you'll be in awe by how delicious these thin, crisp chocolate chip cookies truly are.
Thin, Crisp Chocolate Chip Cookies
From David Lebovitz (adapted from Joanne Chang's recipe in Pastry Love)
- Makes approximately 2 dozen cookies -
8 ounces (225g) unsalted butter, at room temperature
1 cup (200g) superfine sugar
1/2 cup (100g) firmly-packed light brown sugar
1 large egg, at room temperature
3 tablespoons (45g) water
2 teaspoons vanilla extract
1 3/4 cup (245g) all-purpose flour
1 1/2 teaspoon kosher salt (if using Morton's kosher salt instead of Diamond Crystal, use 3/4 teaspoon)
1 teaspoon baking soda
1 1/2 cups (280g, 10oz.) bittersweet or semisweet chocolate chips (I follow David and use Guittard extra-dark chocolate chips; I now keep them in my pantry specifically for this recipe!)
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-speed until light and creamy, about 5 minutes.
Stop the mixer and scrap down the sides and bottom of the bowl with a rubber spatula. Add the egg, water, and vanilla extract, beating until just combined.
In a medium bowl, whisk together the flour, salt, and baking soda. Add chocolate chip and toss to combine. On low speed, add the flour and chocolate chip mixture and stir together until combined (I like to lightly mix everything together in the stand mixer, then finish by hand with the rubber spatula). Cover the bowl and refrigerator the cookie dough for at least 3-4 hours, or overnight (and up to 4 days).
When it's time to bake, preheat the oven to 350 degrees and position an oven rack in the upper third position (I have not had an issue with baking the cookies in the middle rack but this is to ensure the bottoms don't get too dark before the tops get browned).
Line a baking sheet with parchment paper. Form 1 1/4 inch dough balls (45 grams each) and place them at least 3" apart on the prepared baking sheet, leaving room for the cookies to spread while baking (no more than 5-6 cookies per baking sheet). Gently press down slightly on each cookie dough ball and bake until the cookies have spread, the edges are browned, and there is virtually no light patches across the center. Rotate the pan midway through baking, which should take 13-14 minutes but watch closely during the last few minutes.
Remove baking sheet from the oven, let sit for 5 minutes before removing the cookies to a cooling rack. Let cool completely so they get a chance to get nice and crispy. Enjoy!
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