“Skinny” Chocolate Chip Cookies

By “skinny”, I mean visually thin haha! These babies are crispy, crunchy, & buttery (not on the healthy side at all)… BUT they are a tongue and belly pleaser. Finding the perfect chocolate chip cookie recipe can be quite frustrating, as everyones’ definition of “perfect” is not all the same. It took many trials and errors before I whipped up the right batch and created the one that was right for me (which you can check out here). Although I absolutely love those, I’m always on the search for something new and tasty. Here is a recipe from The Vanilla Bean Baking Book by Sarah Kieffer. These cookies are an absolute delight, thin and crispy on the outside, chewy and chocolatey in the center. They go perfect with a glass of milk, and did I mention, they’re almost as big as my head! They require a bit more work, but trust me when I say they are worth it.

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CHOCOLATE CHIP COOKIES FROM THE VANILLA BEAN BAKING BOOK

INGREDIENTS

  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ¾ tsp salt
  • 2 sticks unsalted butter (room temp)
  • 1½ cups granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 1½ tsp pure vanilla extract
  • 2 tbsp water
  • 6 ounces bittersweet chocolate, chopped into bite-size pieces averaging ½ inch with some smaller and some larger.

 

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DIRECTIONS

for preparing the cookie dough (my simplified version) 

  • Preheat oven to 350°F
  • In a medium bowl, beat butter till fluffy.
  • Add both sugars and beat till light & fluffy.
  • Add egg, water, & vanilla extract & mix on low till just combined.
  • In a separate bowl, whisk together dry ingredients and slowly add to the butter mixture till incorporated.
  • Toss in the chocolate chunks and mix on low till combined.

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DIRECTIONS

for baking the cookies

  • Scoop the dough into 3½-ounce (100g) balls (a heaping ⅓ cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer (I placed my dough balls in the freezer for at least 30mins, as I realized the longer they were in there, the better the cookies came out).

*This step is essential for getting the crinkles on the edge.

  • Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

*These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you.

*If you skip freezing the cookies, they will spread too much on the pan and will not form the crinkly outer layer.

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“To improve is to change; to be perfect is to change often.” – Winston Churchill

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