^
Keep Houston Press Free
4
| Recipes |

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.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

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.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.