The Best Thin Chocolate Chip Cookies (by Alton Brown)
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter (butter flavored Crisco can be substituted)
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
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. **I make the cookies smaller than the recipe calls for - 8 spoonfuls of dough per sheet and bake for 11 minutes.**
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Pairs Well With
This is taken from the Good Eats show on the Food Network. These are absolutly the best cookies I've ever made.