A while back, Lorelei wrote in to ask me if I could come up with a recipe for a flat, crunchy chocolate chip cookie that she could make for her dad. I'm not one to turn down a recipe challenge, so I got to work researching and planning. I even conducted a poll to see whether my readers preferred their chocolate chip cookies flat and crunchy or plump and chewy.
I'm a fan of plump and chewy cookies, so this really was a challenge. I even had a couple missteps (well, more like a couple full-blown Oops! episodes) along the way. But, ultimately, I worked out the kinks in my practice batches and have come up with what I think is pretty darn good recipe that will satisfy all those fans of flat, crunchy cookies out there.
I started with my Chocolate Chip Oatmeal Cookies, of course, and got a-tweaking. I knew that white sugar makes a crispy cookie, so that was a no brainer. But I also wanted the molassessy richness of brown sugar, just a hint of chewiness, and a nice crumb, so I threw in a wee 1/4 cup of dark brown sugar. So far, so good.
Next came the wet and dry ingredients. The wetter the dough, the flatter and crispier the final cookie, so I cut back on the flour and oatmeal and increased the vanilla a little. I also cut back on the leavening--the baking soda--to ensure that the cookies didn't rise too much while baking.
Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing Thin, Crispy Chocolate Chip Cookies.)
1 stick butter
3/4 cup white sugar
1/4 cup dark brown sugar
|1 egg |
2 teaspoons vanilla
1 teaspoon milk
|3/4 cup oatmeal|
3/4 cup four
3/4 cup semisweet chocolate chips
2 ounces shaved milk chocolate
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.