Thin, crispy chocolate chip cookies from Pastry Love: A Baker's Journal of Favorite Recipes (page 194) by Joanne Chang

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Notes about this recipe

  • stockholm28 on September 04, 2021

    These were good and they are relatively thin and crispy as compared to your standard toll house cookie. The cookie has crisp, ”caramelly” edges, although mine were still chewy in the center. I deviated slightly from her instructions. It calls for superfine sugar and I used regular granulated. It also says you should chill the dough a minimum of 3 to 4 hours and mine was only chilled for about 2 hours. I also did not make the cookies as large as she suggests. The recipe says to use 1/4 cup of dough to make 18 - 20 cookies. I used a large cookie scoop and got about 30 cookies from the dough. I baked one batch on a lower rack and a couple of the cookies got overdone on the bottom. I’d recommend using middle or upper racks to avoid that. Also, she says to bake 20 to 24 minutes; mine would have been burnt if I’d left them in that long.

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