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Ultrathin Chocolate Chunk Cookies

1 1/3 cups unbleached all-purpose flour

1/2 teaspoon baking soda

10 tablespoons unsalted butter, melted

1/2 cup quick rolled oats

1/2 cup granulated sugar

1/4 cup packed dark brown sugar

2 tablespoons plus 1teaspoon light corn syrup

2 tablespoons whole milk

1/2 teaspoon salt

7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chips

Preheat the oven to 325 degrees F.  Position racks in the upper and lower thirds of the oven.  Line cookie sheets with foil, dull side up.

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 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-flavorful cookie!

Divide the dough into 15 equal pieces (each a scant 1/4 cup or about 1.75 ounces).  Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.  Arrange 5 pieces of dough (4 in a square and 1 in the center) 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 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.

Recipe from:  Chewy Gooey Crispy Crunchy Melt-In-Your Mouth Cookies by:  Alice Medrich

My notes:  LOVE these cookies!  They are my current FAVORITE!  But I do not follow the recipe exactly....

I always make a double batch.

Add 2 tablespoons of vanilla.

3 cups of Ghirardelli 60% Cacao Bittersweet Chips instead of chunks.

Use parchment paper instead of foil.  But I need to try the foil to see what that does....

Put 9 cookies to a sheet and use the middle sized pampered chef scoop.

Don't usually have quick oats, use old fashioned, no problem.

Sometimes use half & half or heavy whipping cream for whole milk.  Whatever I have.

Usually use salted butter and then cut back on the salt added.

I bake one cookie sheet at a time, in the middle of the oven, and do not move or rotate it around.

Always make a day in advance and let sit in the refrigerator over night.  Definitely worth it!