From Canal House Cooks Every Day (Andrews McMeel, 2012)

THIN & CRISP CHOCOLATE CHIP COOKIES

makes about 5 dozen

Our friend Katherine Yang is a New York baker whose exquisite pastries and desserts always balance sweet and savory perfectly. We wanted the best chocolate chip cookie recipe ever, so we asked her advice. Always gracious, she shared her recipe for these delicate, crisp, salty-sweet cookies—just the kind we had in mind. Like most bakers, Katherine relies on measur-ing her ingredients by weight, not volume, for the most consistent results. We agree, but have included both methods below in case you don’t have a scale.

10 ounces room temperature
  high-fat butter
1¼ cups (298g) dark brown sugar
¾ cup (149g) granulated sugar
1 tablespoon vanilla bean paste
  or extract

2 teaspoons kosher salt
2 large eggs
1¾ cups plus 2 tablespoons (265g)
  all-purpose flour
1 teaspoon baking soda
8 ounces chocolate chips

Preheat the oven to 375°. Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.

Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.

Remove the bowl from the mixer. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.

 

 

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