Published March 1, 2001.
To get a recipe for thin, crisp chocolate chip cookies recipe that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a butterscotch flavor and sufficient crunch. We added baking soda and corn syrup to the sugar for maximum browning and caramelization. And we found that 2 tablespoons of milk added to the melted butter enhanced thinness and crispness.
The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.
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