While I love a chewy chocolate chip cookie, I also love a crispy one. As I have mentioned before, I'm a huge fan of Tate's cookies, which have an irresistible crisp, crunchy texture, and an addictive warm caramel-y flavor. I have been having a lot of fun baking my way through Sarah Kieffer's 100 Cookies, and while I'm not particularly enthusiastic about trying out her "Soft Chocolate Chip Cookies" (soft and cakey are my least favorite cookie textures), her "Thin and Crispy Chocolate Chip Cookies" were calling out my name.
To make the dough, you beat softened butter with granulated sugar and brown sugar until light and fluffy; add eggs, water, and vanilla; incorporate flour, salt, and baking soda; and add chocolate. The recipe calls for either very finely chopped bittersweet chocolate or miniature chocolate chips. I took some Cacao Barry Guayaquil pistoles and ran them through the food processor.
You can bake the cookies immediately. I used a #30 scoop and got 33 cookies that I baked on foil-lined sheets. They spread a lot in the oven and definitely ended up quite thin. Because the chocolate was in such small pieces, they didn't look like chocolate chip cookies with distinct chips. Instead, the chocolate bits underneath the surface gave the cookies a mottled appearance.
Thin, Crispy Chocolate Chip Cookies -- while still not yielding cookies as crispy as a Tate's -- is superior.
Trying this recipe reminded me that I want to revisit Alice Medrich's recipe for Ultrathin Chocolate Chip Cookies. I have only tried the recipe once, and I stupidly ignored the instruction to bake the cookies on foil and ended up with thin but chewy cookies. But I still think that recipe looks promising as I continue my search for the supercrunchy chocolate chip cookie!
Recipe: "Thin and Crispy Chocolate Chip Cookies" from 100 Cookies by Sarah Kieffer.