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Thin
Preheat oven to 375 degrees.
2 ¼ cups all-purpose flour (sifted – increase leavening)
1 tsp salt
1 tsp baking soda and a pinch of baking soda (increasing the soda by up to half makes for a thinner cookie)
1 egg
2 oz of whole milk
1 ½ tsp vanilla extract
Mix thoroughly with a whisk and bring to room temperature. (Eggs tend to puff so replacing the egg with milk makes the cookie spread more.)
Cream 2 sticks of unsalted butter. Add 1 cup of white sugar. Then add ½ cup brown sugar. (A higher white to brown sugar ratio adds crispness.) Cream until light and fluffy.
Reduce mixer speed and slowly incorporate the eggs and liquid. Finish by slowly adding the flour mixture a little at a time. Be sure to scrape the sides of the bowl as you go.
Stir in two cups of chocolate chips.
Bake for 13-15 minutes depending on your oven. Start checking after 5 minutes. If the cookie looks done, they’re overdone. They should come out of the oven before they look done.
Puffy
1 cup of butter flavored shortening.
¾ cup sugar
1 cup of brown sugar
Cream together until light a fluffy. (Shortening melts slowly, stays solid longer. Give the batter time to rise to puffiness.) (More brown sugar = tender cookie.)
2 1/4 cups cake flour (sifted)
1 tsp kosher salt
1 ½ baking powder
( The lower protein cake flour ties up less moisture. The leftover moisture turns into steam which provides puff. Baking powder makes for an acidic batter that rises more and spreads less.)
Add the following to the butter mixture:
2 eggs
1 ½ tsp vanilla
Mix thoroughly.
Slowly add the dry goods.
Finally add the 2 cups of chocolate chips.
Chill batter in the fridge. (Cold dough spreads slowly.)
Scoop batter on to sheets. (The smaller the scoop, the more puffy the cookie.)
Chewy
Melt 2 sticks of unsalted butter over low heat.
Sift together:
2 ¼ cups bread flour
1 tsp kosher salt
1 tsp baking soda
(Bread flour produces more gluten, making the cookie chewer. The flour absorbs more moisture, keeping the cookie mosit.)
Put melted butter in mixing bowl.
Add:
¼ sugar
1 ¼ cup brown sugar (The darker the brown sugar, the chewer the cookie. Brown sugar attracts moisture.)
Then mix in:
1 whole egg
1 egg yolk (more egg whites = dry batter)
2 Tbls milk
1 ½ tsp vanilla
Finally add in the dry stuff, gradually. Then the 2 cups of chocolate chips.
Put sheet of parchment paper on cookie sheet. (Wax paper is not parchment paper.) Recommend only 6 on a pan.
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