so thin, so delicious

I went to the doctor earlier this week for my 17 week pregnancy checkup and found out I haven’t gained ANY weight, (like, to the ounce!), since my last visit over a month ago.  So what’s a preggo to do?  Why, make chocolate chip cookies of course!  I watched a clip from Martha’s main guy Thomas on his web series, Kitchen Conundrums, about how to make your cookies 3 different ways cakey, chewy, or thin and crispy.  I opted for thin and crispy and oh boy, are they ever!

yes, please and thank-you

I feel like you can taste all the ingredients so much better in this thin treat.  Butter and vanilla are very prominent and not overshadowed by chocolate.  Apparently all you need to change in the standard chocolate chip recipe to achieve these wafer thin cookies is add more butter and subtract baking powder.  When you drop the cookie dough dollops on your parchment lined cookie sheet, be sure to scoop them by the teaspoon.  The cookies will spread big time, quadrupling in size, melting into one another if dolloped golfball size (trust me on this you don’t want to end up with an entire pan of just one cookie – or maybe you do?).  Also, the recipe calls for 8-10 minutes of bake time at 350 degrees.  Mine took 11 minutes so be sure to play with your time.  I like mine barely browned on the edges.

this is not your mother’s chocolate chip cookie…

Thin and Crispy Chocolate Chip Cookies
Prep time: 10 minutes
Bake time: 8-12 minutes

Print This Recipe!

•  2 1/2 sticks butter (softened to room temperature)
• 1 1/4 cups granulated white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/4 cups white all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 10 oz. bag good quality chocolate chips (Ghirardelli 60% cacao bittersweet chocolate chips are my favorite)

Method:

1. Preheat oven to 350 degrees.
2. In a stand mixer with paddle attachment or using a blender, blend butter with both sugars until creamy.
3. Once butter is creamed, add both eggs and vanilla extract, mix until well blended.
4. In a separate small bowl, whisk together flour, baking soda and salt.  Dump flour mixture into butter mixture and mix until all flour is incorporated, stopping occasionally to scrape down the sides of the bowl.
5. Add chocolate chips to mixture and mix 20 seconds longer.
6. Using parchment lined baking sheets, dollop teaspoon-sized hunks of cookie dough onto baking sheet.
7. Bake at 350 for 8-12 minutes.
8. Enjoy with a big glass of cold milk!