I tried. I really did. But I failed again.
I've had a goal to have only one chocolate chip cookie recipe in my repertoire but I JUST CAN'T STOP. Maybe it's the anticipation of eating cookie dough that lures me from one recipe to the next. Or maybe it's the idea that THIS recipe will be the one. But each time I make a new recipe, I like it.
But, people, I really like this one. This is the type of cookie that will convert lovers of thick and chewy cookies to lovers of thin and chewy cookies with crispy edges (and, boy oh boy, are these feelings polarizing).
This is the cookie where you eat one slowly and with dignity...and then scan your surroundings to see if anyone is watching and then stuff three more in your mouth.
Thin and Chewy Chocolate Chip Cookies
from Canal House Cooks
10 oz (283g) unsalted butter, room temp
1¼ cups (298g) brown sugar
¾ cup (149g) granulated sugar
1 tbsp vanilla bean paste
2 tsp salt
1¾ cups + 2 tbsp (265g) all purpose ﬂour
1 tsp baking soda
8 oz (230g) chocolate chips
Preheat the oven to 375°. Combine butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.
Whisk the flour and baking soda together then add to the dough, continuing to mix for 2 minutes. Stir in the chocolate chips.
Using a size 20 scoop, bake for 10 minutes. The cookies will look undercooked but once they have cooled fully (a few hours), they are perfect.