Imported from YouTube
Thin, Crispy-Chewy Chocolate Chip Cookies
Thin chocolate chip cookies with rippled, crispy edges, chewy centers, and a soft middle. The dough is chilled briefly, portioned into approximately 50-gram scoops, and baked with a tray-slamming method to create the rippled texture.
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Ingredients
- butter (Melt halfway, then stir until completely melted to control the temperature.)
- both sugars (The source does not specify the types or quantities of the two sugars.)
- egg yolk
- vanilla paste
- heavy cream
- all-purpose flour
- baking soda
- salt (For the dough; amount not specified.)
- chocolate chips (The creator uses Ghirardelli 60% cacao bittersweet chocolate chips but says any brand may be used.)
- sugar (For sprinkling over the baked cookies; amount not specified.)
- sea salt flakes (For sprinkling over the baked cookies; the video shows Maldon sea salt flakes.)
Steps
- 1
Melt the butter about halfway, then stir until it is completely melted. The source says this helps control the temperature.
- 2
Add both sugars to the melted butter and whisk for about 1 minute.
- 3
Add the egg yolk, vanilla paste, and heavy cream. Whisk for another minute.
- 4
Add the all-purpose flour, baking soda, and salt. Gently fold them in with a spoon or spatula until incorporated.
- 5
Mix in the chocolate chips.
- 6
Refrigerate the dough for about 30 minutes while the oven preheats.
- 7
Preheat the oven to 350°F on the convection setting.
- 8
Tightly pack approximately 50 grams of dough into a scoop, then place the portion directly onto a baking sheet.
- 9
Bake the cookies at 350°F on convection for about 8–10 minutes.
- 10
Use the tray-slamming method about halfway through baking and again at the end to create ripples in the cookies.
- 11
Let the cookies rest on the baking sheet for about 10 minutes.
- 12
Sprinkle the cookies with sugar and sea salt flakes.
- 13
Transfer the cookies to a wire rack and let them rest for another 10 minutes or so.
Notes
The source does not provide the ingredient quantities, the exact number of cookies, or detailed instructions for the tray-slamming motion. It states that the recipe takes under an hour, but the listed 30-minute chill, 8–10-minute bake, and two 10-minute rests leave little room for preparation and preheating.
Nutrition per serving
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