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Thin, Crispy-Edged Chocolate Chip Cookies
Thin chocolate chip cookies with rippled, crispy-chewy edges and soft centers. The dough is chilled briefly, portioned into approximately 50-gram scoops, and baked until set before being finished with flaky sea salt.
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Ingredients
- 1 stick salted butter (Melted; bring to approximately 85–95°F before using.)
- 140 g dark brown sugar
- 70 g white sugar
- 1 egg yolk
- 15 g heavy cream
- 5 g vanilla paste
- 140 g all-purpose flour
- 2 g baking soda
- 2 g salt (Used in the dough.)
- 140 g bittersweet chocolate (The video uses chocolate chips; the post describes this as bittersweet chocolate.)
- flaky sea salt (For sprinkling after baking; amount to taste.)
Steps
- 1
Melt the salted butter about halfway, then stir until it is completely melted. Allow it to reach approximately 85–95°F before continuing; this helps control the temperature of the dough.
- 2
Add the dark brown sugar and white sugar to the melted butter. Whisk for about 1 minute, until combined.
- 3
Add the egg yolk, vanilla paste, and heavy cream. Whisk for another minute until incorporated.
- 4
Add the all-purpose flour, baking soda, and salt. Gently fold with a spoon or spatula until the flour is incorporated; do not overmix.
- 5
Mix in the bittersweet 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
After chilling, tightly pack approximately 50 grams of dough into a scoop for each cookie and place the portions directly onto a baking sheet.
- 9
Bake the cookies at 350°F on convection for about 8–10 minutes.
- 10
About halfway through baking, use the tray-slamming method to create ripples in the cookies, then repeat the tray slam at the end of baking.
- 11
Let the cookies rest on the baking sheet for about 10 minutes.
- 12
Sprinkle the cookies with flaky sea salt.
- 13
Transfer the cookies to a wire rack and let them rest for about 10 minutes more.
Notes
The source says the recipe makes 12 cookies. The video does not specify the exact tray-slamming motion or baking-sheet lining, so those details are not provided here. The cookies should be allowed to cool on the pan before moving them to the rack.
Nutrition per serving
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