Paper-Thin Chocolate Chip Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (melted, cooled)
170 g
white granulated sugar
180 g
light brown sugar (packed)
100 g
large egg
1 piece
large egg yolk
1 piece
pure vanilla extract
10 g
all-purpose flour
200 g
baking soda
3 g
fine sea salt
3 g
semi-sweet dark chocolate (chopped)
225 g
Instructions
Melt and cool butter
Melt the butter and allow it to cool slightly.
Whisk sugars with butter
Add both sugars to the cooled melted butter and whisk aggressively for 1 minute until smooth, glossy, and no longer grainy.
Incorporate eggs and vanilla
Whisk in the whole egg, egg yolk, and vanilla for another full minute until the mixture thickens.
Fold in dry ingredients
Gently fold in the flour, baking soda, and salt just until the flour streaks disappear.
Fold in chocolate
Fold in most of the chopped chocolate chunks, reserving a handful of large shards for topping later.
Form and freeze dough
Scoop large dough balls onto a tray and freeze for 15-20 minutes until firm.
Preheat oven
Preheat oven to 175°C and space the cookies far apart on a baking sheet.
Bake with slamming technique
Bake for 15-17 minutes, slamming the pan flat at 10, 12, 14, and 16 minutes to create deep, rippled ridges.
Finish and cool
Immediately press reserved chocolate shards into the tops, sprinkle with flaky sea salt if desired, and let cool on the pan.
Original recipe
Storage
Store in an airtight container to maintain crisp texture.
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