Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 2 ounces milk
- 1 1/2 teaspoons vanilla extract
- 2 sticks unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups semisweet chocolate chips
Hardware:
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Mixer
Directions
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
















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By mjmm54
on January 15, 2012
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After 40 years of baking the classic chocolate chip cookie on the back of the package of chips....I am an enthusiastic convert to Alton's "The Thin" cookie!!! Top choice of all the family as well.....Great job, Alton!!!
By momofthree_love
on October 01, 2011
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So perfect! My family loved this cookies better than the regular ones. This is definitely a keeper. Thanks Mr. Brown!
By Menas
Rhode Island
on December 24, 2010
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I made these cookies for a 2nd time today, and they came out just as well as the first time! They really do come out crispy. The only thing that I do differently is use 1 3/4 sticks of butter instead of the 2. Everybody loved them!
Read all 85 reviews