Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!
I cut the salt back to 1 teaspoon but otherwise followed the recipe. I found the measuring out from the plastic bag a tedious task so won't do that again, and the mixing with a spatula was a pain, too, so I pulled out my handmixer. These are so very yummy! My family just loves them! I do have to admit that one family member who shall remain nameless asked me to make some without the chocolate chips! So another batch will be on the way soon. Mine looked exactly like what the description predicted: very thin, crispy on the edges, and very buttery! Thanks, Chef John--once again! Read More
I cut the salt back to 1 teaspoon but otherwise followed the recipe. I found the measuring out from the plastic bag a tedious task so won't do that again, and the mixing with a spatula was a pain, too, so I pulled out my handmixer. These are so very yummy! My family just loves them! I do have to admit that one family member who shall remain nameless asked me to make some without the chocolate chips! So another batch will be on the way soon. Mine looked exactly like what the description predicted: very thin, crispy on the edges, and very buttery! Thanks, Chef John--once again! Read More
These are a very sweet / salty treat. Mine did not spread like Chef John's, but I used a cookie scoop and did not flatten them at all. 10 minutes at 375 was perfect for a crisp edge and soft middle. I did use unsalted butter and I am a salt lover but these had a very salty bite to them. I would back down the Kosher salt to 3/4 to 1 tsp.
The dough was a bit difficult to deal with chilled in the bowl. (Very stiff) Next time I would scoop the dough, with a cookie scoop into balls first and then refrigerate. Then bake the chilled balls. Note: 2 cups chocolate chips equals a 12 oz bag of chocolate chips. Read More
I used a gold williams-sonoma baking sheet without parchment paper. I baked a batch that wasn't chilled and another that was and used the same scooper as shown in video. Both turned out moderate thickness (not so thin as pictured) but spread evenly (no lump or cakey-ness as others described). In my oven they took 2 minutes longer than instructed. For me these were perfection: crispy bottom and edges with chewy, gooey goodness on top. Ghirardelli chocolate chips were amazing in these and the dough was delicious too. Thrilled! Thanks Chef John! Read More
What a great recipe! However, I just have a few comments on my experiences with this recipe. I did not have to refrigerate the dough. The texture was just fine to roll into ping-pong ball sized balls. I slightly flattened the balls before baking. As other reviews experienced, they did not flatten-out as suggested in the recipe. Everyone's oven is different. I have a steam oven by Kitchen Aide. My cookies only took 10 minutes to achieve a crunchy edge and a soft, chewy center. My comments are definelty not negative toward the recipe itself. The flavour is fantastic! This is why Chef John receives 5 stars for this completely nummy cookie! Read More
Mine were "puffy and cake-like" as another reviewer mentioned once they came from the oven but rapidly flattened out to thin and crispy edges and chewy centers. I made them as-is and they're excellent. Another time I would like to try adding a bit of cocoa to them besides experimenting with different nuts. Thanks Chef John. Read More
Amazing!! I used salted butter and only threw a small amount of regular table salt. Maybe 1/4 tsp? Followed the rest of the directions to a tee and they turned out perfect! I decided to cut twix bites into quarters and use them instead of regular chocolate chips for a twist. Read More
Great cookies crispy buttery and toffee-like. For my taste the salt amount was perfect (but some Kosher salt has larger crystals than others so maybe that was an issue for the previous reviewer? For the record I used Diamond Crystal). I usually make cookies in a mixer; I was surprised at how fast this was. My butter was super-soft and I was pretty vigorous with my creaming of the butter and sugars. Next time I'm adding walnuts because that's how I roll. Read More
This cookie is so yummy. Expect the sweet and salty combination. I loved that they cooked flat with crispy edges! I packed them as a treat in my kids lunches for a surprise:) We will be making these again!!! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cut the salt back to 1 teaspoon but otherwise followed the recipe. I found the measuring out from the plastic bag a tedious task so won't do that again, and the mixing with a spatula was a pain, too, so I pulled out my handmixer. These are so very yummy! My family just loves them! I do have to admit that one family member who shall remain nameless asked me to make some without the chocolate chips! So another batch will be on the way soon. Mine looked exactly like what the description predicted: very thin, crispy on the edges, and very buttery! Thanks, Chef John--once again!
These are a very sweet / salty treat. Mine did not spread like Chef John's, but I used a cookie scoop and did not flatten them at all. 10 minutes at 375 was perfect for a crisp edge and soft middle. I did use unsalted butter and I am a salt lover but these had a very salty bite to them. I would back down the Kosher salt to 3/4 to 1 tsp.
The dough was a bit difficult to deal with chilled in the bowl. (Very stiff) Next time I would scoop the dough, with a cookie scoop into balls first and then refrigerate. Then bake the chilled balls. Note: 2 cups chocolate chips equals a 12 oz bag of chocolate chips.
I used a gold williams-sonoma baking sheet without parchment paper. I baked a batch that wasn't chilled and another that was and used the same scooper as shown in video. Both turned out moderate thickness (not so thin as pictured) but spread evenly (no lump or cakey-ness as others described). In my oven they took 2 minutes longer than instructed. For me these were perfection: crispy bottom and edges with chewy, gooey goodness on top. Ghirardelli chocolate chips were amazing in these and the dough was delicious too. Thrilled! Thanks Chef John!
What a great recipe! However, I just have a few comments on my experiences with this recipe. I did not have to refrigerate the dough. The texture was just fine to roll into ping-pong ball sized balls. I slightly flattened the balls before baking. As other reviews experienced, they did not flatten-out as suggested in the recipe. Everyone's oven is different. I have a steam oven by Kitchen Aide. My cookies only took 10 minutes to achieve a crunchy edge and a soft, chewy center. My comments are definelty not negative toward the recipe itself. The flavour is fantastic! This is why Chef John receives 5 stars for this completely nummy cookie!
Mine were "puffy and cake-like" as another reviewer mentioned once they came from the oven but rapidly flattened out to thin and crispy edges and chewy centers. I made them as-is and they're excellent. Another time I would like to try adding a bit of cocoa to them besides experimenting with different nuts. Thanks Chef John.
Amazing!! I used salted butter and only threw a small amount of regular table salt. Maybe 1/4 tsp? Followed the rest of the directions to a tee and they turned out perfect! I decided to cut twix bites into quarters and use them instead of regular chocolate chips for a twist.
Great cookies crispy buttery and toffee-like. For my taste the salt amount was perfect (but some Kosher salt has larger crystals than others so maybe that was an issue for the previous reviewer? For the record I used Diamond Crystal). I usually make cookies in a mixer; I was surprised at how fast this was. My butter was super-soft and I was pretty vigorous with my creaming of the butter and sugars. Next time I'm adding walnuts because that's how I roll.
This cookie is so yummy. Expect the sweet and salty combination. I loved that they cooked flat with crispy edges! I packed them as a treat in my kids lunches for a surprise:) We will be making these again!!!
