Thin Crisp Soft Chocolate Chip Cookies

Magically disappearing cookies, just see for yourself.  Bake them.  Turn your back and suddenly "poof" they are gone.  I ask my three mice, "Did you just eat the tray of cookies?".  "No","no" and "no" they quip.  Must have been our friendly ghost Fred.

"Mom the lady who talks like a cowgirl ate raw eggs on her cooking show.  I thought you told us not to eat raw eggs.."   I assume she is referring to Paula Dean.  Don't you love the world through a child's eyes and yes I told them not raw cookie dough.  Amazing that all of us survived years of raw cookie dough.

 mix until just combined

add chips and refrigerate

bake and they will disappear

Thin, Crisp Chocolate Chip Cookies

from The New Best Recipe: All-New Edition

by Cook's Illustrated Magazine

adapted

1 1/2 cups (7 1/2 oz) unbleached all purpose flour

3/4t baking soda

1/4t Himalayan pink salt

8T (one stick) unsalted butter melted and cooled

1/2 cup (3 1/2 oz) granulated sugar

1/3 cup packed  (2 1/3 oz) light brown sugar

2T light corn syrup (before measuring add a little oil to your teaspoon and syrup will just drop right off)

1 large egg yolk

2T half and half

1T vanilla extract

3/4 cup chocolate chips

~ whisk flour, baking soda and salt in medium bowl until combined

~ mix melted butter , both sugars and corn syrup at low speed until thoroughly blended about 1 minute

~ add yolk, milk and vanilla mix until fully incorporated and smooth, about 1 minute

~ scrap sides of bowl as needed

~ with mixture running at low speed add the dry ingredients and mix until just combined 

~ DO NOT OVER MIX

~ add chocolate chips and mix on low speed until evenly distributed 5 seconds

~ refrigerate 4 or more hours

~ preheat oven 375 set rack middle

~ line baking sheets with parchment paper

~ scoop out a ball about 1 1/4" and place on prepared sheets about  2" apart 

~ bake until golden 9-12 minutes

~ cool on baking sheet 4 minutes

~ cookies my appear puffy but will flatten as they cool