Thin Cookies
Thin Cookies
Ingredients
- 1 1/2 sticks unsalted butter, melted
- 3/4 cup white granulated sugar
- 2 tablespoons white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups semi-sweet dark chocolate, chopped
- as needed flaky sea salt, for topping, optional
Instructions
- 1
Melt the butter and allow it to cool slightly. In a large bowl, add the melted butter, white granulated sugar, and light brown sugar. Whisk aggressively for 1 full minute until the mixture is smooth, glossy, and no longer grainy.
⏱️ 3 min
- 2
Whisk in the whole egg, egg yolk, and pure vanilla extract for another full minute until the mixture thickens.
⏱️ 2 min
- 3
Gently fold in the all-purpose flour, baking soda, and fine sea salt just until no flour streaks remain. Fold in most of the chopped semi-sweet dark chocolate, reserving a handful of larger shards for topping later.
⏱️ 5 min
- 4
Form large dough balls or use a large scoop to portion the dough. Place them on a tray and freeze for 15-20 minutes until they are slightly firm.
⏱️ 5 min
- 5
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet, spaced far apart. Bake for 10 minutes, then open the oven and gently but firmly slam the baking pan down flat to deflate the puffed centers. Repeat this pan-slamming technique at minutes 12, 14, and 16 to create deep, rippled ridges in the cookies.
⏱️ 16 min•🌡️ 350
- 6
Continue baking until the edges are deep golden brown, approximately 17-18 minutes total. Be careful not to over-bake. Immediately upon removing from the oven, press the reserved chocolate shards into any bare spots on top of the cookies. Optionally, sprinkle with flaky sea salt. Let the cookies cool completely on the pan.
⏱️ 2 min
Kitchen Tools
Thin Cookies
- 1 1/2 sticks unsalted butter, melted
- 3/4 cup white granulated sugar
- 2 tablespoons white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups semi-sweet dark chocolate, chopped
- as needed flaky sea salt, for topping, optional
Instructions
- 1
Melt the butter and allow it to cool slightly. In a large bowl, add the melted butter, white granulated sugar, and light brown sugar. Whisk aggressively for 1 full minute until the mixture is smooth, glossy, and no longer grainy.
⏱️ 3 min - 2
Whisk in the whole egg, egg yolk, and pure vanilla extract for another full minute until the mixture thickens.
⏱️ 2 min - 3
Gently fold in the all-purpose flour, baking soda, and fine sea salt just until no flour streaks remain. Fold in most of the chopped semi-sweet dark chocolate, reserving a handful of larger shards for topping later.
⏱️ 5 min - 4
Form large dough balls or use a large scoop to portion the dough. Place them on a tray and freeze for 15-20 minutes until they are slightly firm.
⏱️ 5 min - 5
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet, spaced far apart. Bake for 10 minutes, then open the oven and gently but firmly slam the baking pan down flat to deflate the puffed centers. Repeat this pan-slamming technique at minutes 12, 14, and 16 to create deep, rippled ridges in the cookies.
⏱️ 16 min•🌡️ 350 - 6
Continue baking until the edges are deep golden brown, approximately 17-18 minutes total. Be careful not to over-bake. Immediately upon removing from the oven, press the reserved chocolate shards into any bare spots on top of the cookies. Optionally, sprinkle with flaky sea salt. Let the cookies cool completely on the pan.
⏱️ 2 min