Published March 1, 2001.
Three sweeteners and a slow but effective baking technique yield cookies with a satisfying crunch and a praline-like texture.
Thin and crispy chocolate chip cookies are often too tough and lack flavor. They can be too brittle, too crumbly, too dense, or too greasy.
Chocolate chip cookies that are very flat, almost praline in appearance, packing a big crunch without either breaking teeth or shattering into a million pieces when eaten. We wanted cookies with the simple, gratifying flavors of deeply caramelized sugar and rich butter, along with agreeable amounts of salt and vanilla. The chips would not overwhelm but leave plenty of room for enjoyment of the surrounding cookie.
Use a combination of light brown sugar and white sugar for cookies with a notable butterscotch flavor and sufficient crunch. Add a bit of baking soda and corn syrup to the sugar for maximum browning and caramelization, and add 2 tablespoons of milk to the melted butter for perfect thin crispiness. Flavor with vanilla and salt, and bake in just 12 minutes at 375 degrees.
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