One might think these aren’t mixed or baked correctly. They are, actually. They’re supposed to look like that, and act like that when these hit the hot oven.
Really, I think I was pussy-footing around about cookies – when I made and posted the chocolate log/biscotti last week. What I really wanted to make was choc chip cookies, but I was trying to convince myself not to. Since they’re not all that good for us – butter, chocolate, sugar, etc. And my problem is that if they’re available – meaning they’re IN my freezer – I want to enjoy one every day. And I shouldn’t. None of us should. But then, David Lebovitz posted a new chocolate chip recipe, and I got sucked down that vortex of I want – I want – I want. So I gave in and made these.
The recipe originated with Joanne Chang, a chef/baker of renown (her bakery, Flour, in Boston). She’s written a bunch of cookbooks. She’s slender/thin (how does she DO that and own/run a bakery and develop recipes?). Anyway, I think this recipe came from her most recently published cookbook. David Lebovitz adapted it slightly (reducing the amount of flour in it) and posted it on his website.
What’s different about these? You have to use superfine sugar (I whizzed up regular sugar in the food processor). You have to whip up the butter and sugars until they’re really light and fluffy. It gives these cookies a totally different batter-feel. And when they pop in the oven they spread a lot. So the baking sheet can only hold six to seven of them at a time. But then, this recipe only makes 25 cookies. The cookies that David Lebovitz made were even thinner than mine – and even more slumped than mine – slumped with little whorls of ridges. There’s another recipe here on my blog that has very thin, slumped chocolate chip cookies and I don’t really understand how the chemistry works that way – it can’t be just the lesser amount of flour.
But thin, chocolate chip cookies it is and I loved them. Hard to make? – no. Much the same ingredients as every other chocolate chip cookie out there with a mix of white and brown sugar, vanilla, egg, flour, in this case, baking soda not powder, and chocolate chips and little bit of water. There are nuances of that chemistry – far be it from me to understand it. For the last half of the cookies I added some very finely chopped walnuts. I know, blasphemy for some. I like them with nuts in them. This recipe has less flour in it than Joanne Chang’s original recipe, per David L.
These will be going into the freezer and I’ll hope to eat only one. A day. And savor every bite.
What’s GOOD: the thin, crispy texture, for sure. That’s what these cookies are all about. If you like soft, cakey cookies, skip by this recipe. Thin, chewy a little bit, all about the mouth-feel of the caramelization of the dark brown sugar. And then the chips. Use good chips, not Nestle’s. They recommended Guittard. I used Ghirardelli dark chocolate. In sum, though, I think I like my other iteration of these thin, slumped cookies better that did slump and have whorls. These cookies definitely have dark brown sugar caramelization going on in the cookie itself, just so you know.
What’s NOT: nothing at all. These are really delicious.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
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Thin, Crisp Chocolate Chip Cookies
Recipe By: David Lebovitz from Joanne Chang
Serving Size: 25
8 ounces unsalted butter — (225g) at room temperature
1 cup superfine sugar — (200g) (see headnote)
1/2 cup light brown sugar — (100g) firmly-packed
1 large egg — at room temperature
3 tablespoons water — (45g)
2 teaspoons vanilla extract
1 3/4 cups flour — (245g)
1 1/4 teaspoon flaky sea salt — or kosher salt, or if using Morton’s kosher salt, use 3/4 teaspoon
1 teaspoon baking soda
1 1/2 cups bittersweet chocolate — (280g, 10 ounces) or semisweet chocolate chips
1. In a stand mixer fitted with the paddle attachment, or by hand with a wooden spoon or spatula in a bowl, beat the butter and sugars on medium speed until light and creamy, about 5 minutes.
2. Stop the mixer and scrape down the sides with a rubber spatula, reaching down to the bottom of the mixer bowl. Beat in the egg, WATER, and vanilla.
3. In a medium bowl, mix together the flour, salt, and baking soda. Add the chocolate chips, and toss in the flour mixture. With the mixer on low speed, stir in the flour and chocolate chip mixture until thoroughly combined. Cover the bowl (or transfer to a smaller container, and cover) and refrigerate the dough at least 3 to 4 hours, or overnight.
4. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheet with parchment paper. Arrange the dough, formed in 1 1/4-inch (1/4 cup, 45g) balls on the baking sheet, spaced at least 3-inches (8cm) apart. (They will spread, so expect to get 5 or 6 on a standard baking sheet.) Press the cookies down slightly (use a bit of water on your hand as the batter is very wet and sticky) with your hand and bake until the cookies have spread and just until there are no light patches across the center, rotating the baking sheet(s) midway during baking so they bake evenly. They’ll take about 13-14 minutes, but best to check the cookies a few minutes before and use the visual clues, rather than adhere to strict baking time, to get them just right.
5. Remove the cookies from the oven and let cool for 5 minutes. Transfer the cookies to a wire rack and cool completely.
Per Serving: 132 Calories; 6g Fat (35.6% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 157mg Sodium.

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