Do you like thin chocolate chip cookies? If so, this recipe is for you! These can be adapted to a gluten free cookie easily!
After yesterday’s post I think we need a cookie. Or six.
And because a person can never have too many chocolate chip cookie recipes lets try one that makes cookies with a thin and crispy edge and a chewy center! I adapted this from Food Network’s Alton Brown! Don’t ya love Alton?
See all those cookies down there? That was my lunch last Saturday…I had them with the milk in that pitcher. These cookies were the perfect mix of crispy edges and chewy center…
Just a side note…do you guys love dark brown sugar? I do! It has a richer, deeper flavor since it has twice as much molasses! (I used dark brown sugar in this recipe!)
Thin Chocolate Chip Cookies
(adapted from Alton Brown’s Thin Chocolate Chip Cookie Recipe!)
* 2 1/4 cups all purpose flour
Simply use a gluten free all purpose flour like King Arthur’s or Cup4Cup for gluten free cookies!
*1 teaspoon salt
*1 teaspoon baking soda
*2 ounces milk
*1 1/2 teaspoons Vanilla
*2 sticks butter (Unsalted)-softened
*1 cup sugar
*1/2 cup dark brown sugar
*2 cups semisweet chocolate chips
Heat oven to 375*
Cream butter. Add sugars and cream until fluffy!
Mix in egg, milk and vanilla and combine.
Whisk together flour, salt and baking soda and slowly add to cream mixture until well combined.
Stir in chocolate chips.
Scoop onto parchment lined baking sheets…6 cookies per sheet.
Bake for 11-13 minutes
Make a batch and pour yourself some milk and spend a few minutes reading your favorite book!
Happy Weekend my friends