Thin & Crispy Chocolate Chip Cookies

These Thin & Crispy Chocolate Chip Cookies are for all you fans of Tate’s Bake shop and Kodiak cookies! I know some folks love a fluffy, cakey chocolate chip cookies and honestly, so do I. If that’s your thing, look no further than my Sourdough Chocolate Chip Cookie recipe!

But if you’re like my husband and like a thin snappy cookie, these are for you! And the best part, I made them using whole wheat flour. If you prefer to use all-pupose, the recipe will work exactly the same, you’ll just have a slightly lighter cookie.

Ingredients

1 1/3 cups (170 grams) whole wheat flour (or all purpose if you like!)
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (113 grams) unsalted butter, melted and cooled
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg, room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Start off by preheating your oven to 350°F an lining your baking sheets with parchment. Melt your butter then set it aside to cool. Now this is the important part. You need a kitchen scale. Everyone needs a kitchen scale, no really you do! The key to getting these cookies to spread and crisp and not be tough and chewy is being very precise with your flour. That means weight it! Overpacked flour is the number one reason for overly dense or “tough” bakes.

So weigh out that flour to 170 grams. The beauty of this is that no mather what type of flour you’re using, weight is weight and you don’t have to worry about sifting it or the fact that ap flour tends to pack down into the measuring cup more so than whole wheat. Then whisk the baking soda, and salt.

In a large bowl or your mixer, beat the butter, granulated sugar, brown sugar, and corn syrup together. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.

Drop balls of dough anout 1-1/2 tbsp in size onto the prepared baking sheets, spacing at least 2 1/2 inches apart. I use a sping loaded scoop for this, the batter is sticky and it’s the easiest way to get nice even cookies.

Bake for about 12 minutes, rotating the sheets halfway through baking, until golden brown and flat. (Remember that whole weat cookies will be a bit darker than if you use ap flour!) When you remove the baking sheet from the oven, tap it against the counter to get any “rise” out of it. Let the cookies cool on the baking sheets for 5 minutes then use a thin spatula to move to wire racks to cool completely. Store in an airtight container for up to 3 days.