Tonight I made a batch of "Ultra-thin Chocolate Chunk Cookies" from the cookbook Chewy Gooey Crispy Crunchy with recipes from Alice Medrich.
Yields 15 cookies
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
10 tablespoons unsalted butter, melted
1/2 cup quick rolled oats
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons plus one teaspoon light corn syrup
2 tablespoons whole milk
1/2 teaspoon salt
1 cup chocolate chips or chunks
Today I learned two things about quick rolled oats.
1. Yes, they are the same thing as oatmeal. At least that's what google told me.
2. Regardless of what they are called, you shouldn't pick them up by the lid. Please see Exhibit A. Happily, plenty of them fell into the waiting measuring cup.
This is as outlined in the book, more or less. Parenthetical information is all me.
-Combine flour and baking soda in small bowl and mix together.
-Whisk together melted butter, oats, sugars, corn syrup, milk and salt.
-Mix in the flour mixture.
-Stir in chocolate chunks -be sure the dough isn't still warm from the melted butter
-Let dough sit at room temperature for several hours or in fridge overnight. (I let it sit while I did the dishes and then watched Parks and Recreation before I deemed it long enough.)
-Each cookie is a scant 1/4 cup. Place on dull side of aluminum foil and press until flat- approximately 3 1/2 inches. Leave plenty of room, as they'll spread to about 5 inches. (For the first batch I baked I used a spatula to flatten, but I don't think they were thin enough. The picture in the book shows a cookie that is practically translucent. On the second batch I used my fingers, and that seemed to spread them a little thinner, though perhaps still not as thin as they should be.)
-Bake for 20 to 25 minutes or until they are thin and very brown. (I baked mine for about 22 and thought they were a little dark around the edges, but I'm sure baking time varies by oven.)
-Rotate pans from top to bottom and front to back midway through baking.
-Let cookies sit on cooling racks while still on foil to cool completely.
I like them! These are definitely from the Crispy section of the cookbook, so if you are looking for a soft cookie these aren't for you. I think using melted butter adds to the caramel-y flavor. I'm a fan! Next time I may let the dough sit longer as recommended. My plan is to serve them with french vanilla ice cream. As for the perfect chocolate chip cookie, the search continues!