Wednesday, June 22, 2011

Kitchen Adventures: Thin, Crisp Chocolate Chip Cookies

I know what you're thinking.

Not an overly adventurous recipe. Well, you're right, but I had a yolk left over from making the rye bread and I didn't know what else to do with it.
Want the full recipe and not just the list of ingredients? Buy a copy of Baking Illustrated for your own! :)

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) of unsalted butter, melted and cooled
1/2 cup (3 1/2 ounces) white granulated sugar
1/3 cup packed (2 1/3 ounces) 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
As with almost every cookie recipe ever, combine your dry ingredients first and set them aside.
Then combine your wet ingredients and mix:
Once the wet ingredients are combined, slowly add in the flour. You don't want a little mushroom cloud of flour in your face when you turn the mixer back on. Trust me, I know. When the flour is thoroughly incorporated, add the chocolate chips and mix just until they're evenly distributed into the batter.

These pictures makes me want to just eat cookie dough straight out of the bowl. Or maybe toss it into some vanilla ice cream. Mmm! I personally hate shaping cookies buy hand so I have a trusty scoop that I use to portion out cookie dough for baking:
The final results:
These chocolate chip cookies are perfect with milk. They're crispy and thin, no chew to them at all. Personally, I prefer Thick and Chewy Chocolate Cookies but I can certainly understand the allure of dipping a cookie into a glass of milk.

What's your favorite type of homemade cookie? Do you have any favorite childhood memories involving cookie baking with a relative?

I used to bake cookies with my Greek grandmother all the time when I was little. I even experienced some deja vu earlier this year when I was baking the traditional Greek Easter cookies for my family.