THIN & CRISPY CHOCOLATE CHIP COOKIES

This cookie recipe wraps up SideSwipe's Chocolate Chip Cookie Month. We've tested a LOT of recipes and shared some of our favs with different characteristics. We hope you've enjoyed it! We never thought we would be tired of chocolate chip cookies, but we are! Who knew it was even possible?

​When we are ready to eat chocolate chips again, we will continue on our quest for a Tate's-like cookie. Tate's cookies remind me of my great Aunt Mary's cookies, which she said were Nestle's Tollhouse - but we were never able to duplicate hers, either. 

We tried recipes with a little water or milk, still no dice. We even burned some cookies a bit, but all we got were burnt cookies. We found recipes that turned out like Florentines or tuilles, very thin and aerated when they baked. You could have turned them around a pencil and made little curls. They tasted good, but we didn't care for the texture.

We even tried Tate's own published recipe. We tried higher oven temps, lower oven temps. Different flours, different sugar quantities. Nada. We are just home bakers, not professionals, but we think there's something mystical about these cookies that we never did figure out!
​

​Enter this cookie. It's not really Tate's-like, but we like it. It's thin and crisp, and loaded with chocolate chips (and we added less than the recipe called for!). We like that the cookies weren't flat with the chips rising like little mountains above the dough. This recipe from divascancook is a little smoother on top, even with standard size chocolate chips.

For the prettiest cookies, we chilled the dough a while, scooped using a 2 Tablespoon scoop, and flattened with our hands to the level of the standard size chocolate chips. The dough is sticky, so you may want to flour your hands a little first. Once flattened, shape up the cookie on the parchment to round it out. The cookie doesn't spread much at all, and it puffs up only a little to smooth the top when baking. 

Makes about 18   3-inch cookies

INGREDIENTS

• 1/4 cup butter-flavored shortening
• 1/4 cup unsalted butter, room temperature
• 1/3 cup light brown sugar, packed
• 1/3 cup granulated white sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 - 3/4 cup semi-sweet chocolate chips (we used about 2/3 cup and added some additional chips to bare spots of  flattened raw cookies0

DIRECTIONS

1. Preheat oven to 375 F.
2. Line a baking sheet with parchment paper. Set aside.
3. In your stand mixer fitted with SideSwipe cream together shortening, butter, brown sugar, and granulated sugar. Mix until fluffy, about 1 minute.
4. Mix in egg until combined.
5. Mix in vanilla extract.
6. Mix in flour, baking soda, and salt until well combine and a dough starts to form.
7. Mix in chocolate chips until distributed throughout
8. Using a scoop (about 2 tablespoons worth) scoop out dough and place about 2 inches apart on prepared baking sheet.
9. Completely flatten each ball of dough as thin as possible. We did this to the level of standard chips. You could also use mini chips and get an even thinner cookie.
10. Bake for 7-8 minutes.
11. Remove from oven and let cookies sit in the pan for about 2-3 minutes before transferring to a cooling rack to finish cooling. Cookies will crisp up even more as they cool.
12. Store in airtight container.