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Bake the Book

Bake the Book: Ultrathin Chocolate Chunk Cookies

Bake the Book: Ultrathin Chocolate Chunk Cookies

[Photograph: Deborah Jones]

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.

Bake the Book: Ultrathin Chocolate Chunk Cookies

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About This Recipe

Yield:15 cookies
Special equipment:Cookie sheets, lined with foil, dull side up
Rated:

Ingredients

  • 1 1/3 cups (6 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 1/2 cup (1.5 ounces) quick rolled oats
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1.75 ounces) packed dark brown sugar
  • 2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
  • 2 tablespoons whole milk
  • 1/2 teaspoon salt
  • 7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks

Procedures

  1. 1

    Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

  2. 2

    Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.

  3. 3

    In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavorful cookie!

  4. 4

    Divide the dough into 15 equal pieces. Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the sheets onto baking sheets.

  5. 5

    Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch—you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.

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