A Different Type of Chocolate Cookie

A Different Type of Chocolate Cookie

While another EOW writer, Joanna O'Leary, has been out searching for the perfect chewy chocolate chip cookie, I have been busy in my kitchen turning out an entirely different version. This recipe is adapted from Alice Medrich's new book Chewy, Crispy, Crunchy, Melt-in-your Mouth Cookies, which I spotlighted last month.

This version makes a huge, dramatically crispy cookie that tastes like crunchy caramel studded with a ridiculous amount of chocolate pieces. It is one of my favorite recipes, and judging by the fact that all the cookies were eaten the very night I made them, I'm guessing my friends liked them too. If you're not a chocoholic like me, these would also be wonderful with dried fruit or nuts substituting the chocolate chips.

The recipe, after the jump.

Ultrathin Chocolate Chip Cookies

Makes 15 5" cookies

  • 1 ½ cups (6 oz) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • 10 tablespoons unsalted butter, melted
  • ½ cup (1.5 ounces) rolled oats
  • ½ cup (3.5 ounces) granulated sugar
  • ¼ cup (1.75 ounces) dark brown sugar
  • 2 tablespoons plus 1 teaspoon light corn syrup
  • 2 tablespoons cream
  • ½ teaspoon salt
  • I generous cup or about 8 ounces best quality chocolate chips

Position racks in the upper and lower thirds of the oven.

Preheat oven to 325 degrees. If possible, turn the convection setting off.

Line baking sheets with foil or parchment paper.

Sift the flour and baking soda together and combine well in a small bowl. In a large bowl, whisk together all other ingredients except the chocolate. Whisk in the flour mixture. Stir in the chocolate chips. Allow the dough to rest at least 2 hours at room temperature or overnight in the fridge.

Divide the dough into 15 equal balls. Arrange far apart on the cookie sheets. Press each ball down until flattened. Leave plenty of room between the cookies because they will get very large as they thin out and bake.

Bake for 20 to 25 minutes until the cookies are thin, brown, and crispy. You do not want to undercook these, as the crispiness is one their best attributes. Remove from oven and allow to cool completely.


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