Thin and Crispy Chocolate Chip Cookies
Chocolate chip cookies, a completely normal topic of conversation for me and my friends. Out of curiosity, I asked several of my friends, family and colleagues what kind of chocolate chip cookies they preferred and the results were very contrasting. One camp stood firm for their love of thick and tender cookies while the other held their ground for a cookie that should be buttery and crisp to withstand a liberal milk-dunking. As for me? I almost want to insist on a name that can differentiate both cookies, aside from just “chocolate chip cookie.” I find merit in both but find that each type of cookie has its own qualities to enjoy. There’s a time and place for my soft and chewy cookies but there are also cravings to be met with these crispy cookies that just melt in your mouth.
These cookies have a light and crisp buttery crumb with an oh-so-satisfying crunch when you bite into them. Granulated sugar and egg white help with that. Aside from those two, there are only 5 more ingredients remaining to be whipped up into a creamy batter that you smear into thin disks. These bake evenly and allow a flat platform to be dotted with chocolate. As they bake, the edges go golden brown and after they’ve been pulled out of the heat, they cool into light, almost ethereal biscuits. Like I said, they’re gratifying in their own manner.
Since I get asked so often, I demonstrated again how you can work with recipes like this one without any fancy equipment. I used 2 bowls and a spatula. Two things to keep in mind are to properly cream the butter and sugar, meaning that the sugar granules get suspended in the fat by being mashed together until it results in a fluffy, pale yellow mass which you then beat the egg white into. There should be no globs of egg streaking the yellow. Second is to keep a light hand while mixing in the dry ingredients. Only mix to combine, no more. By avoiding over developing the gluten strands of the flour, you prevent a dense end product and create a delightfully light and crisp one instead.
- 1 c unbleached flour
- ¼ ts salt
- ⅔ c unsalted softened butter
- ⅔ c granulated sugar
- 1 room temperature egg white
- ½ ts pure vanilla extract
- ½ c semi sweet chocolate chips
- In the first bowl, sift together the flour and salt. Set aside.
- In the second bowl, cream together the butter and sugar until fluffy.
- Beat in the egg white and vanilla.
- Sprinkle the first bowl of dry ingredients in batches to the second, wet ingredients bowl. Mix until just combined.
- Scoop out tablespoon portions of the dough onto parchment or a silicone mat.
- Spread each one out into a flat, even disk.
- Dot the tops of each cookie with several chocolate chips.
- Bake at 375 for 15-20 minutes.