Serious Eats: Recipes
Bake the Book: Ultrathin Chocolate Chunk Cookies
It seems only right to begin A Cookie a Day 2010 with a chocolate chip cookie recipe, because, well, we love chocolate chip cookies. These wafer-like Ultrathin Chocolate Chunk Cookies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies fall solidly into crispy and chewy territory. The chew comes from the addition of rolled oats and the crispness from a dough that spreads super thin (and super fast) during baking. For me these thin, crisp chocolate chip cookies possessed an almost potato chip element, salty and virtually impossible to stop eating.
And since these chocolate chips are such a departure from the Toll House version most of us are used to baking at home it's worth mentioning a few notes about baking. Once you've divided your dough into 15 pieces, the dough balls need to be patted down into flat rounds—the recipe calls for rounds 3 1/2 inches but I found that flattening the dough even further made for even thin cookies with a properly lacy texture. And since the cookies are so thin, it's important to keep a close eye on them while baking to keep the edges from getting too dark.
As always with our Cook the Book feature, we have five (5) copies of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies to give away this week.
Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. Copyright © 2010. Published by Artisan. Available wherever books are sold. All Rights Reserved.