Thin and Crisp Chocolate Chunk Cookies
She’s more refined than her thick and chewy cousins. Perfect for dunking in coffee and lovely when scooped small, but can make an impressive saucer when given a heaping of dough and lots of room to spread. This cookie satisfies all your friends who complain about undercooked cookies and prefer the texture of burnt ones. She’s what you want, folks, without the char. Enjoy.Print Recipe Pin Recipe
- 2 sticks Butter 224g
- 1 cup Sugar 200g
- 1 cup Brown sugar 225g
- 2 Eggs
- 1-1/2 cups Chocolate pcs 170g , chopped
- 1 cup Unbleached, all-purpose flour 130g
- 1/2 tsp Baking Soda 2g
- 1 tsp Salt 4g
- Cream butter with the sugars until it looks fluffy. Use either a hand-held mixer, a stand mixer with the paddle attachment or a large, heavy bowl, a wooden spoon and a strong arm. Thinner cookies do better with slightly softened butter (but NEVER put it in the microwave. Ever). Just leave it out a few minutes.
- Add your eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chocolate chips. Mix until just combined.
- Add dry ingredients to the butter mixture and mix until just combined.
- Shape your cookies on a cookie sheet lined with parchment paper. These cookies spread quite a bit! Add a bit of chocolate in the center if you like. I mean, what’s not to like? Bake at 350 until lightly golden brown. Let them finish cooking and cooling on the cookie sheet- no need to transfer to a cooling rack.
Did you notice the saucy center? Our dear friend Aurelie would bake cookies just like these with a chocolate disc or chip in the center. Let these cool for 5-6 minutes and break them in half while slowly moving the two sides apart. It’s magical thing to watch. Merci Aurelie!