Thin and Crisp Chocolate Chip Cookies

Ingredients

Tick the ingredients as you go

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (142 g) unsalted butter, melted and slightly cooled
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed light or dark brown sugar
• 2 tablespoons (43 g / 30 ml) honey or light corn syrup
• 1 large egg yolk
• 2 tablespoons (30 ml) milk
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (225 g) semi-sweet chocolate chips

Instructions

1. 1

   If you're baking without chilling, heat the oven to 375°F (191°C) now. Line the baking sheets.

2. 2

   Whisk the flour, baking soda and salt in a large bowl.

3. 3

   In another bowl, whisk the melted butter, both sugars, honey, egg yolk, milk and vanilla until smooth. Add to the dry ingredients and mix until no dry streaks remain, then fold in the chocolate chips. The dough will be soft.

   
5. 4

   Decide on chilling: skip it for very thin, extra-crispy cookies and go straight to step 5; chill 1 hour for slightly thicker crisp cookies; or chill 2 hours for thicker cookies with crisp edges and softer middles. After chilling, heat the oven.

6. 5

   Roll scant tablespoons of dough into balls and space them 2 inches apart. Bake for 10-11 minutes, until browned on top and around the edges.

   
7. 6

   Leave on the sheet for 3 minutes, then move to a wire rack to cool completely. They'll crisp up as they cool.