Over the past year, I've made more cookies than anything else. This is partly because I used to bake often at my boyfriend's residence on campus, and since his kitchen was small and lacking in appliances (an electric mixer, amongst other things), I had to resort to making something simple and effortless.
Most of the time I made variations of chocolate chip cookies because we didn't ever get sick of them, and it was fun to try different textures of cookies. Some turned out utterly delicious, like these crispy salted oatmeal white chocolate cookies and these super awesome peanut butter cookies, but they are not true chocolate chip cookies (or CCC henceforth). In fact, I didn't find any CCC recipes that I really loved during those times I spent baking at my boyfriend's place, even though I tried a bunch.
After a while, the boyfriend moved out, I stopped baking cookies and moved on to more complicated things, the boyfriend moved out, and summer vacation started. Cookies were pretty much forgotten since there were many other more challenging treats that I wanted to bake. Then a few months later, my boyfriend's roommate, who was starting to bake CCC's, was looking for a new recipe to try. I looked around and found this recipe for him. To cut the story short, he made them, I couldn't stop eating them, and the next day, I made my own batch. That's how much I love these cookies! Please do give them a try, and if you love cookies with crispy exterior and chewy interior as much as I do, try the other 2 recipes I linked above, too. I think the crispy+chewy combination is my new favourite texture forin cookies!
Thin and Crispy Chocolate Chip Cookies
recipe from Cookie Madness
yields ~25-30 cookies
4 oz/114 gr cool unsalted butter
1/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 tsp vanilla
1 large egg
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (adjust amount to taste)
Beat the butter until creamy. Beat in both sugars and vanilla. When the mixture is fully combined and creamy, add the egg. After the egg is incorporated, add the baking soda and salt. Stir mixture gently until everything is mixed well.
Add the flour and stir until it is almost all blended in, and then add the chocolate chips. Keep stirring until all the flour is mixed in. Chill the dough for at least 30 minutes.
Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
Roll the dough into small ping pong-sized balls and place them on the baking sheet, leaving a small space in between for the cookies to spread during baking. Bake for about 12 minutes or until the edges are golden brown.
Let the cookies cool on a metal rack, and get a glass of milk ready!