Thin Chewy Chocolate Chip Cookies
Thin, crunchy yet chewy chocolate chip cookies that deliver the perfect balance of textures in every bite.
Equipment
Ingredients
Ingredients
salted butter (melted, 85-95 degrees)
113 g
dark brown sugar
140 g
white sugar
70 g
egg yolk
1 piece
heavy cream
15 g
vanilla paste
5 g
all purpose flour
140 g
salt
1 g
baking soda
2 g
bittersweet chocolate
140 g
Instructions
Prepare ingredients and equipment
Melt the butter and measure all ingredients.
Mix wet ingredients
Combine melted butter with sugars, egg yolk, cream and vanilla paste.
Add dry ingredients
Mix in flour, salt and baking soda until just combined.
Fold in chocolate
Chop chocolate into chunks and fold into the dough.
Shape cookies
Scoop dough into 12 equal portions and place on parchment-lined baking sheet.
Chill dough
Refrigerate the shaped cookies for 30 minutes.
Bake cookies
Bake at 180°C for 10 minutes until edges are golden and centers still look slightly underdone.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 1 month. Dough can be frozen up to 3 months.
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