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My review
Chef John's Chocolate Chip Cookies
62k
Chef John
"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!"
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Ingredients
2 h 27 m servings 347Original recipe yields 16 servings (32 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
- Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
- Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
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Footnotes
- Cook's Note:
- If you don't have kosher salt, use 3/4 teaspoon of fine table salt instead of 1 1/4 teaspoons kosher.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 88114 Ratings
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Most helpful positive review
8/24/2015
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 pai...
Most helpful critical review
1/22/2016
They turned out fluffy and cake-like. What am I doing wrong? I like the flatter and chewy cookie.
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1/22/2016
They turned out fluffy and cake-like. What am I doing wrong? I like the flatter and chewy cookie.
8/24/2015
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 pai...
8/3/2015
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 m...
4/19/2016
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 t...
12/5/2016
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 modera...
12/16/2015
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 ex...
8/27/2015
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 si...
8/4/2015
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 revie...
2/16/2017
These are really good love the thin cookie and easy to make and I like them with NO nuts..( I am not a nut lover)