Ultra Thin & Crispy Chocolate Chip Cookies

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  • 1-1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 10 tablespoons (5 ounces) unsalted butter, melted 1

  • 1/2 cup quick-cooking oats

  • 1/2 cup granulated sugar

  • 1/4 cup lightly packed dark brown sugar

  • 2 tablespoons plus 1 teaspoon light corn syrup

  • 2 tablespoons cream

  • 1/2 teaspoon salt

  • 1 cup (6 ounces) Bittersweet Chocolate Chunks 


  • Two 12 x 16 or 11 x 17-inch baking sheets

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line the baking sheets with aluminum foil.

In a bowl, stir together the flour and baking soda. Set aside. 


In a large bowl, whisk together the melted butter and oats. Whisk in the granulated sugar, brown sugar, corn syrup, milk, and salt. Stir in the flour mixture until just incorporated.Cool stir in the chocolate chunks. 
 Divide the dough into 15 equal pieces; arrange 5 cookies on each baking sheet, 1 in each corner and 1 in the center, leaving equal space between the cookies and the sides of the pan. The cookies will spread considerably. Pressing with a piece of plastic wrap, flatten each one to a diameter of 3 1/2 inches. 


Bake for 20 to 25 minutes, or until the cookies are well browned and not at all shiny in the center, rotating the pans halfway through baking. Slide the cookies, on the foil, onto racks and let cool completely before removing them from the foil.

cookiesdanielle acken