Everyone welcome to episode 1 of our anatomy of a chocolate chip cookie
series. Today we're making this wafer thin, crispy, beautiful chocolate chip
cookie. This is a pretty basic chocolate chip cookie; for this recipe
you're going to need flour, granulated sugar, brown sugar, butter, vanilla, egg,
salt, and baking soda. So this is the perfect cookie for someone who likes
them wafer thin and crispy. I'm not usually a real fan of these but I kind
of like this, kind of like this a lot. So the first thing you need to do is weigh
the butter right into the mixing bowl. I know I know most you guys want volume
measurements in cups and teaspoons. All that information is in the recipe, it's
also there in metric and I'm also giving you Baker's percentages so that you have
full power to make this recipe whatever you want. Now you start creaming the
butter to soften it up while you weigh out the two sugars.
now you add the sugars to the butter and you start creaming it and this is where
I would normally tell you to really cream it well but one of the one of the
secrets to getting a cookie this thin is to only sort of cream it you want to
cream the butter and the sugars together to mix them but not so long that it's
really light and fluffy and that's the first step to getting a cookie like this.
While that's creaming together weigh out the flour add the salt and the baking
soda now the baking soda is the second trick to getting a cookie this thin. This
particular recipe has a baking soda percentage or a baking soda amount that
is higher than the average chocolate-chip cookie. So the effect of
baking soda is threefold it inhibits gluten formation which which helps the
cookie be this thin. Speeds the Maillard reaction which helps the cookie get so
dark and crispy, and the third effect is it tenderizes but you know this is so
thin and crispy tenderness really doesn't matter. Now with the mixer
running adding the vanilla and the egg.
Now a very important key overlooked step is scrape down the bowl even if you have
a mixer like ours that has a little scraper on the paddle, you still need to
scrape down the bowl, scrape up the bottom make sure it gets all mixed
together. As soon as the egg is incorporated into that batter spoon in
your flour mixture and you only want to mix the flour until it disappears don't
over mix it that just causes other problems down the line. Oh and make sure
the mixer is on low so that the flour doesn't go everywhere. Take the bowl off
the mixer and with a rubber spatula give it a little bit of a mix and then stir
in the chocolate chips. Now if it's a really hot day and your dough is really
loose maybe stick it in the fridge for 15-20 minutes just to firm it up a
little bit before you portion it out and put it on to the baking tray. Of course
if you can leave it in the fridge overnight or for 24 hours before you
bake them your flavour is going to be so much better... but who can wait that long I
can't. Now when you're portioning out your cookies I used a fairly small ice cream
scoop you could use a much larger one if you want. It depends what size cookies
you want and of course you can use a spoon. Spoon works just fine. Toss those
in the oven and bake them until they're cooked depending on your oven that could
take somewhere between 12 and 15 minutes. Pull them out let them cool a little bit
on the baking sheet and then move them to a wire rack to cool completely. These
are great cookies I really like them but then as you're gonna see if you continue
watching this series I pretty much like any cookie! So give these a try
and if you don't like this style of cookie check out one of our other
chocolate chip cookie recipes in this playlist
Thin Crispy Chocolate Chip Cookie Recipe