(Ultrathin chocolate chunk cookie)
I enjoy government functions like I enjoy getting kicked in the nuggets with a steel toed boot. But this hotel always served bacon wrapped shrimp. That’s my number one favorite food wrapped around my number three favorite food.
— Ron Swanson, Parks and Recreation.
Two full days of gloom and rain has left me no choice but to give myself guilt-free permission to do nothing more strenuous than curl up on the couch for a whole afternoon, watching Parks and Recreation, and contemplating life’s big questions. Such as, can man live on cookies alone. And if so, why so many of us sing the praises of chubby, soft, chewy chocolate chip cookies when the wider family of chocolate cookies has much more to offer.
I first encountered ultra thin chocolate cookies like these at Tartine Bakery in San Francisco. We’d bought a selection of baked treats, which due to a prior visit to Humphrey Slocombe on the opposite side of the street, meant I only got a chance to devour much later in our hotel room (after walking off the excesses of the day).
A single bite of the ultra crisp, deeply chocolate cookie filled me with so much regret. Regret that I hadn’t bought more and that I wouldn’t have time to return to the bakery either.
With great thanks to Alice Medrich however, I stumbled upon this recipe several months ago and am happy to report that the end result very closely resembles the magical cookie I first tasted. These crispy chocolate chunk cookies are my number one favourite food encased in my number one favourite texture. Worth every last shattered crumb and chocolate smear that may displease the couch you’re curled up on.
Ultrathin Chocolate Chunk Cookies :
(recipe from Chewy, Gooey, Crispy, Crunchy by Alice Medrich)
6 ounces/170g plain flour
1/2 teaspoon baking soda
1 1/4 sticks/140g unsalted butter, melted
1.5 ounces/42g quick rolled oats
3.5 ounces/95g granulated sugar
1.75 ounce/50g dark brown sugar
2 ounces/55g light corn syrup
2 tablespoons whole milk
1/2 teaspoon salt
7 ounces/200g bittersweet or semisweet chocolate, chopped into chunks
Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavourful cookie!
Preheat the oven to 325’F/160’C. Position racks in the upper and lower thirds of the oven.
Divide the dough into 15 equal pieces. Lay out 3 sheets of aluminium foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch – you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.