Thin Chocolate Chip Cookies

Chocolate Chip Cookies 2014 052

If you’re wondering – it’s the chocolate that makes these cookies special.  I prefer to use Guittard Semisweet Wafers.  I know that it seems like a specialty ingredient that’s hard to find, but I figure if I live in a town of 40,000 people and have access to them – you might just have a shot at finding them where you live!  Mine are sold at The Fresh Market in the baking section, and they’re also sold online.

Chocolate Chip Cookies 2014 063

While these cookies are thin – they’re still soft and chewy.  They are a little tricky to remove from the parchment because of the surface area of the melted chocolate.  To help this along, place a metal cookie sheet in the freezer (before making these) and take it out after the cookies have cooled a bit, and slide the sheet of parchment (with the baked cookies on it) onto the frozen baking sheet and let set for a few minutes.  Carefully peel off the cookies, or use a spatula.

Moist Chocolate Chunk Cookies Adapted from Sweet Alchemy

2 cups flour

1 teaspoon baking soda

½ teaspoon coarse kosher salt

10 Tablespoons unsalted butter, softened

½ teaspoon vanilla

½ heaping cup dark brown sugar, packed

½ heaping cup granulated sugar

2 eggs

1 ¼ cups chocolate wafers, divided

1 teaspoon Maldon salt, crushed

Preheat the oven to 325 degrees.

Cream together the butter and sugars until creamy.  Add the eggs and beat until combined. Stir in the vanilla, baking soda, and ½ teaspoon salt.

Add the flour and stir until combined.  Stir in 1 cup of chocolate.  Then scoop (using a #40 scoop) cookie dough onto a parchment lined baking sheet.

Using the remaining 1/4 cup of chocolate, place a chocolate wafer on top of the cookie dough scoops and sprinkle one or two flecks of salt on top of each.

Bake for 5 minutes, rotate pan and bake for another 5 minutes.

Take the cookies out of the oven and slap pan on the counter to knock out air.  Slide parchment off of the baking sheet and let cookies cool for at least 30 minutes before trying to move them.

I prefer to let the cookies set on the parchment for at least a few hours to let the chocolate set up – otherwise, it can get messy!  If you can’t wait that long, try the frozen cookie sheet method notated above.


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