Thin & Crispy Chocolate Chip Cookies

Happy National Chocolate Chip Cookie Day!!

Oh my gosh, what a great day to be alive. This might be my favorite food holiday ever... although National Bundt Cake Day is a good one too.

Here's a new, amazing chocolate chip cookie recipe for you. They're completely different from any chocolate chip cookie I've tasted.

They're thin, crackly and crispy, perfectly sweetened, and rich with browned butter. They're SO good. I've already made some variations of this recipe.



I think it's the browned butter that makes these so delicious. Or could it be the flour? I used very little, and I used cake flour. Or, you know, it could be that I mixed the butters, sugar and egg together for a long time.



I guess it's all of those things that make these chocolate chip cookies so good. You must try them!



Thin & Crispy Chocolate Chip Cookies

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups cake flour
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray or butter.

Melt butter in a small saucepan over medium heat; cook 2 minutes, whisking frequently, until butter foams and turns light golden brown.

In a large mixing bowl, combine browned butter, granulated sugar and brown sugar, and beat together using a mixer on medium speed, until really well combined - about 2 minutes. Increase mixer speed to high and beat in vanilla, egg, baking soda and salt, for 2 minutes. Stir in flour and chocolate chips by hand until just combined.

Drop teaspoons of dough onto cookie sheets. Bake 12 minutes or until golden brown.

Makes about 2 dozen cookies