I don’t like choosing sides and hurting feelings. That’s why I give into a shame spiral and take one large soft cookie and sandwich it between two thin & crispy cookies. Everybody is happy, including my stomach.
I am team crispy as well. Definitely going to try this recipe. The closest I can get to crispy office store shelves is the Pepperidge Farm thin and crispy cookies but I always like baking my own.
I love Tates chocolate chip cookies. I’m going to experiment and try to replicate their recipe by melting the butter and while melting add the sugar and salt and let it caramelize a little, then allow it to cool before adding the rest of the ingredients. Thank you!!
Thin cookies 1/4 tsp baking soda 3/4 tsp salt (Mix these next by themselves) 8 table spoons of cooled melted butter 1/3 cup dark brown sugar 1/3 cup white sugar Mix 2 egg yolks 1 tbsp and a half of milk 2 tsp’s vanilla Mix on low Add 1 1/4 cups of cake flour Do not over mix Hand mix 3/4 cup of mini chocolate chips Hand mix Spray spoons with non stick spray 1/2 inch tall push down cookie with water 350 degrees 17 mins (rotate half way through) Deep golden brown color Leave to sit on pan for 20 mins to get crispy
My grandmother made chocolate chip cookies like this. They were awesome!! My dad is going to be sooooo happy I found this recipe. We couldn’t decipher my grandmother’s recipes unfortunately.
I always felt Sundays were optimal for baking, since it ties in with making Sunday dinner. But Saturday is a better day, since it's more laid-back. You can go out if the weather is nice, you can watch cartoons and campy old movies, and eat more indulgent breakfasts.
Followed the recipe to a t (1 1/4 C cake flour, the quantity wasn’t stated in the video). Mine didn’t rise as much and make fuller thicker yet flat crispy all the way through cookies like your final results. The dough always cooks down extremely low and thin to the point where the only things sticking up were the chocolate chips. Also did it at 350 rotating halfway thru but the cookies would always scorch on the outside before the middles got golden brown so there was no getting them to turn out properly. I have tried many other similar recipes for thin crispy buttery choc chip cookies and have the exact same problems. Wasted too much time and money on never getting the proper result. Looks like I will just have to stick to buying my cookies, as no recipe out there comes out the way they claim 😢
The recipe is different in their book. Instead of cake flour they use all purpose flour (1-1/2c) and they also use light corn syrup (2TBSP) when mixing butter and sugars. Furthermore, they use different quantities of granulated sugar and brown sugar then what was said in the video. (1/2c granulated and 1/3 cup brown). Here’s the full recipe from their book: 1-1/2c (7-1/2 oz) All purpose flour 3/4 teaspoons baking soda 1/4 teaspoon salt 8 TBSP unsalted butter, melted and cooled 1/2c (3-1/2oz) of granulated sugar 1/3c packed (2-1/3oz) light brown sugar 2TBSP light corn syrup 1 large egg YOLK 2TBSP whole milk 1TBSP vanilla extract 3/4c (4-1/2oz) semisweet MINI chocolate chips. I use Ghirardelli semisweet mini chocolate chips. I would weigh the ingredients to get consistent results. Good luck!!!
Do you have an oven thermometer? I’ve cooked in many different ovens and found that when I’m not getting the expected results, it’s because the actual oven temp is higher than the setting. That would explain why your cookie edges were burnt.
It's amazing. Great!!! Sometimes decision should be rated up in terms of importance.One things that you said so true. I love these videos so much, thank you.
This was so perfect I know how to make a soft chewy one didn't know how to get the right crisp on these now I have it cake flour omigod goodness I would have never thought thank you for the share
When I clicked the recipe link, I was prompted to sign up for a free trial to see the recipe. I saved myself the hassle and followed Joy of Baking's recipe instead. Turned out AMAZING!!
People keep asking how much cake flour. It has been answered multiple times here. 1 1/4 cups. I was always a fan of soft ooey gooey chocolate chip cookies until I tasted Pepperidge Farm Thin and Crispy CC cookies. They made me a believer in crispy. I'm hoping this is a good substitute.
I have peculiar cookie likes. From grocery stores, I like the texture of “Soft Batch.” I am Not a huge fan of chocolate chunks and dislike nuts, but I am ok with chocolate chips that provide flavor but not texture changes that a chunk piece creates. However, my FAVORITE cookie is a chocolate thin cookie (sometimes made with brownie mix batter OR recipes with powdered chocolate. I leave out the chips, chunks or nuts and I feel like these are a better marriage of cookie texture, integrate chocolate flavor with vanilla support. I wonder how this version might world added cocoa powder.
I've always boon in the two other oposing camps... Thin cookies are supposed to be chewey, thick ones should be dry and crumbly... Unfortunetally these combos are so much harder to make! I'll have to try this way of making thin and crispy.
I goofed...made cake flour from flour and cornstarch according to a recipe I found on line and had to make a double batch because of the amount listed in the recipe but I added all the flour by mistake but the cookies came out good anyway...not thin and crispy just ordinary...oh well
There was a good one ATK did that was the winner of some contest between the wives of presidential candidates. I think that would fit the bill. Check it out.
You can always go to Big Island Candies for a killer shortbread or Cookie Corner for amazing lilikoi bars!! I'm on Maui so I have to wait till I can fly to Honolulu, but we have the Maui Cookie Lady that makes amazing, to die for cookies!! Sorry....I digressed!
@@debrawalton2366 Nah, I'll take Mrs Barry's any day of the week. Her big thing is Chocolate Chip Cookies but I really really love her shortbread cookies. They literally melt in your mouth. She was forced to change her formula because they were so delicate, even transporting them by hand caused a few to break. They actually pack them between bubble wraps.
Packaged soft chocolate chip cookies are the worst. Cookies should be crunchy and crumbly. The only time I want to eat a soft chocolate chip cookie is if I'm lucky enough to get it when it's fresh and right out of the oven and still hot. IMO.
Lower protein/gluten content. The dough will develop less, allowing it to be lighter than if it were APF. This is the key reason this cookie spreads so much and develops a crispier, not cakey crumb.
I can make a seven layer Dobosh torte or a 27 layer crepe cake but I have never in my life no matter where I have lived or what my oven is been able to get a chocolate chip cookie to spread they stay like little rocks! I have tried every trick in the book including melted butter and sifting flour, nothing has ever worked! Sugar cookies spread and my oatmeal cookies spread but chocolate chip cookies, nada!
maybe it's really cold where you are? I live in a humid tropical climate and my cookies always spread without me wanting them to. Try putting the bowl of cookie dough in another larger bowl of hot water to soften the dough?
@@lilacfunk yes for part of the year it is very cold where I live. However the summer can be extremely hot and humid as I live on the coast. I have tried on 100° day they won't spread! LOL. It is only chocolate chip cookies. Other cookies always spread. I don't get it! I was a pastry chef for a time and I just can't figure this one out. I just found a recipe for chocolate chip thin and crispy cookies and I'm hoping that they just spread like a regular chocolate chip cookie.
I watch your ATK videos often: recipes, tools & food product comparisons, science behind the recipes, etc. I am disappointed that, even after publishing 2 gluten free cookbooks, very few recipes you feature are focused on gluten free cooking. I and 3 adult children, 4 grandchildren plus several friends have Celiac disease & having quality, proven recipes I can enjoy with them would be most welcome.
I don't know anyone with celiac disease. I'm sure it is hard to deal with, but can you simply substitute a gluten free flour or alternative in a recipe?
@@geezermann7865 I think the substitution can even make the cookie better, since the reason they didn't want to overwork the dough was probably avoiding gluten development. Not that this particular example invalidates the original commenters criticism.
I DON’T WANT thin, greasy cookies! I miss delicious, balanced, mounded, CAKEY 🍪 cookies. It’s not as if it wasn’t possible to be VULGAR in the past, ladies. En guarde!
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Per Cook's Country, April-May 2019: 1-1/4 cups cake flour
Thank you!
Thank you so much for sharing!
Thank uuuu
Do you know if it calls for table salt or kosher salt? Thank you.
@@FlyingSnoopy Table salt
Or a 3rd camp like my wife makes. Crispy edges and soft gooey center. Can’t be beat!
I’ll take her recipe if she is sharing!
That's my favorite. Perfect for milk dunking (though milk dunking cookies is more for Oreos).
I’m in camp 3 also. All you have to change in this recipe is the baking time. Reduce to 13 mins. Perfect 👍🏻
That's the only camp I like
Yes! That's perfection in my book.
I don’t like choosing sides and hurting feelings. That’s why I give into a shame spiral and take one large soft cookie and sandwich it between two thin & crispy cookies. Everybody is happy, including my stomach.
Visionary!
I am team crispy as well. Definitely going to try this recipe. The closest I can get to crispy office store shelves is the Pepperidge Farm thin and crispy cookies but I always like baking my own.
America's Test Kitchen, one of the finest episode, thank you kindly.
Americas test kitchen challenge;
Test for the ultimate American thing ever
@Reuben k I can tell you now, it's deep-fried and really, really sugary. :-D
@@gyozakeynsianism that is yet to be determined
The "thank you"s at the end of the recipes are so nice 😊
I love Tates chocolate chip cookies. I’m going to experiment and try to replicate their recipe by melting the butter and while melting add the sugar and salt and let it caramelize a little, then allow it to cool before adding the rest of the ingredients. Thank you!!
I too like Tates,,,Let me know how they turned out..
That's what brought me here!
Thin cookies
1/4 tsp baking soda
3/4 tsp salt
(Mix these next by themselves)
8 table spoons of cooled melted butter
1/3 cup dark brown sugar
1/3 cup white sugar
Mix
2 egg yolks
1 tbsp and a half of milk
2 tsp’s vanilla
Mix on low
Add 1 1/4 cups of cake flour
Do not over mix
Hand mix
3/4 cup of mini chocolate chips
Hand mix
Spray spoons with non stick spray
1/2 inch tall push down cookie with water
350 degrees
17 mins (rotate half way through)
Deep golden brown color
Leave to sit on pan for 20 mins to get crispy
My grandmother made chocolate chip cookies like this. They were awesome!! My dad is going to be sooooo happy I found this recipe. We couldn’t decipher my grandmother’s recipes unfortunately.
Team Crisp perfect for milk dunking! Can't wait to make these today cuz aren't Saturdays meant for cookie baking? 😋
I always felt Sundays were optimal for baking, since it ties in with making Sunday dinner. But Saturday is a better day, since it's more laid-back. You can go out if the weather is nice, you can watch cartoons and campy old movies, and eat more indulgent breakfasts.
Not in August 🥵
Followed the recipe to a t (1 1/4 C cake flour, the quantity wasn’t stated in the video). Mine didn’t rise as much and make fuller thicker yet flat crispy all the way through cookies like your final results. The dough always cooks down extremely low and thin to the point where the only things sticking up were the chocolate chips. Also did it at 350 rotating halfway thru but the cookies would always scorch on the outside before the middles got golden brown so there was no getting them to turn out properly. I have tried many other similar recipes for thin crispy buttery choc chip cookies and have the exact same problems. Wasted too much time and money on never getting the proper result. Looks like I will just have to stick to buying my cookies, as no recipe out there comes out the way they claim 😢
The recipe is different in their book. Instead of cake flour they use all purpose flour (1-1/2c) and they also use light corn syrup (2TBSP) when mixing butter and sugars. Furthermore, they use different quantities of granulated sugar and brown sugar then what was said in the video. (1/2c granulated and 1/3 cup brown). Here’s the full recipe from their book:
1-1/2c (7-1/2 oz) All purpose flour
3/4 teaspoons baking soda
1/4 teaspoon salt
8 TBSP unsalted butter, melted and cooled
1/2c (3-1/2oz) of granulated sugar
1/3c packed (2-1/3oz) light brown sugar
2TBSP light corn syrup
1 large egg YOLK
2TBSP whole milk
1TBSP vanilla extract
3/4c (4-1/2oz) semisweet MINI chocolate chips. I use Ghirardelli semisweet mini chocolate chips.
I would weigh the ingredients to get consistent results. Good luck!!!
I agree!
Do you have an oven thermometer? I’ve cooked in many different ovens and found that when I’m not getting the expected results, it’s because the actual oven temp is higher than the setting. That would explain why your cookie edges were burnt.
It's amazing. Great!!! Sometimes decision should be rated up in terms of importance.One things that you said so true. I love these videos so much, thank you.
I LOVE thin, crispy cookies! 🥰
This was so perfect I know how to make a soft chewy one didn't know how to get the right crisp on these now I have it cake flour omigod goodness I would have never thought thank you for the share
When I clicked the recipe link, I was prompted to sign up for a free trial to see the recipe. I saved myself the hassle and followed Joy of Baking's recipe instead. Turned out AMAZING!!
I made this and it’s soooo amaaaaazing!! Thank you for the recipe 😍 loved it!
How much cake flour did you use? She didn’t say.
HOW MUCH CAKE FLOUR
We need to see more of Morgan, she's so cute and fun to watch...😍😊
Intersting way of doing this, no chilling, full melt butter, all the things we're told Not to do for CCCs!
Bestest crispy cookie recipe Eva!!
Morgan can make cookies for me anytime, what a lovely lady!
yey! been looking for a thin and crisp recipe i can try. thanks!
People keep asking how much cake flour. It has been answered multiple times here. 1 1/4 cups. I was always a fan of soft ooey gooey chocolate chip cookies until I tasted Pepperidge Farm Thin and Crispy CC cookies. They made me a believer in crispy. I'm hoping this is a good substitute.
Always been for chewy cookies, but these look divine!
GREAT vid! Nice job, Morgan!
Thank you they actually turned out puffy 🤤
How much cake flour?
Yes!
I have peculiar cookie likes. From grocery stores, I like the texture of “Soft Batch.” I am Not a huge fan of chocolate chunks and dislike nuts, but I am ok with chocolate chips that provide flavor but not texture changes that a chunk piece creates. However, my FAVORITE cookie is a chocolate thin cookie (sometimes made with brownie mix batter OR recipes with powdered chocolate. I leave out the chips, chunks or nuts and I feel like these are a better marriage of cookie texture, integrate chocolate flavor with vanilla support. I wonder how this version might world added cocoa powder.
Thank youuu
I love that Julia took out a long straight edge just to measure the height of a cookie.
TY, what about us thick and chewies please😁
I love that!
Morgan's really cute...oh yea,and the cookies look delicious. I'm camp chocolate chip cookie myself. I like them either way.
i'd go one better and brown the melted butter first. Gives them a super butterscotch-y flavor.
The amount of cake flour was not mentioned, I’m guessing 2 cups? Anyone out there know the exact amount?
1 1/4 cake flour
Hi. Can you make these cookies in a food processor, using the pulse? Peace to you and yours
Super cookies recipe 👍🏻
I've always boon in the two other oposing camps... Thin cookies are supposed to be chewey, thick ones should be dry and crumbly... Unfortunetally these combos are so much harder to make! I'll have to try this way of making thin and crispy.
This is the one I've been waiting for!
Measurements? How much cake flour?
1 1/4 cups or 5 oz
I'm surprised there was no discussion of %fat in the butter. I've heard the crisp is related to the high fat content of European butter.
i was really shocked to learn that you over there in america have different butter than we do in europe, like ?????? weird things...
Is pre-melting for a thinner dough? Does it cream the sugar differently?
That girl is adorable
She failed to state how much of Cake flour we need to bake this recipe also failed to state the temp of the oven. Thank you
how much. thanks
Morgan looked excited 😆 ...
I goofed...made cake flour from flour and cornstarch according to a recipe I found on line and had to make a double batch because of the amount listed in the recipe but I added all the flour by mistake but the cookies came out good anyway...not thin and crispy just ordinary...oh well
Could you do a thin and crispy oatmeal, raisin, pecan cookie? Thanks!
There was a good one ATK did that was the winner of some contest between the wives of presidential candidates. I think that would fit the bill. Check it out.
@@gyozakeynsianism Thanks! I think that was Laura Bush’s cowboy cookie. Not 100% positive. Appreciate your suggestion.
@@carolwebbon971Sure! I admit I didn't try that one myself but yes that was it. Happy baking!
Yah...I'm no longer on an island...well actually still am (Hawaii) but crispy chocolate cookies are the ones.
You can always go to Big Island Candies for a killer shortbread or Cookie Corner for amazing lilikoi bars!! I'm on Maui so I have to wait till I can fly to Honolulu, but we have the Maui Cookie Lady that makes amazing, to die for cookies!! Sorry....I digressed!
@@debrawalton2366 Nah, I'll take Mrs Barry's any day of the week. Her big thing is Chocolate Chip Cookies but I really really love her shortbread cookies. They literally melt in your mouth. She was forced to change her formula because they were so delicate, even transporting them by hand caused a few to break. They actually pack them between bubble wraps.
I can imagine what I could replace those chips with. 😃
4:05 well bending is what I need in my New York-Style Pizza
Is thin and chewy an option?
soft and chewy are better IMO
Team Chewy
> followed this recipe to a tee but did not get crispy or crunchy
Great recipe made even better by using milk chocolate chips instead. At least that's how I enjoy it.
Can we have the measurements in grams please
Packaged soft chocolate chip cookies are the worst. Cookies should be crunchy and crumbly. The only time I want to eat a soft chocolate chip cookie is if I'm lucky enough to get it when it's fresh and right out of the oven and still hot. IMO.
How many cups of cake flour?
One and a quarter cup or 5 ounces
@@Mojo-Risin-Risin thank you
What's the purpose of cake flour vs APF
Lower protein/gluten content. The dough will develop less, allowing it to be lighter than if it were APF. This is the key reason this cookie spreads so much and develops a crispier, not cakey crumb.
Make your own cake flour. For each cup of APF, replace 2 Tablespoons of the flour with cornstarch.
RECIPE
How much Flour? You didn't specify in this video
Um where is team cakey
Well then....we can add Morgan to the list of ATK hosts who are just fun to watch, don'tcha think!? Huh!? C'mon! (oh, and the thin cookies....mmmmm)
Awesome. Thank you. If possible could you please make some gluten free and dairy free chocolate chip cookies? Thanks again and take care-Debbie
Looks good, but I'll stick to my Mom's recipe that includes walnuts, black or English.
Did she say how much flour she used???
Did she say 7 to 10 minutes or 17 minutes?
I can make a seven layer Dobosh torte or a 27 layer crepe cake but I have never in my life no matter where I have lived or what my oven is been able to get a chocolate chip cookie to spread they stay like little rocks! I have tried every trick in the book including melted butter and sifting flour, nothing has ever worked! Sugar cookies spread and my oatmeal cookies spread but chocolate chip cookies, nada!
maybe it's really cold where you are? I live in a humid tropical climate and my cookies always spread without me wanting them to. Try putting the bowl of cookie dough in another larger bowl of hot water to soften the dough?
@@lilacfunk yes for part of the year it is very cold where I live. However the summer can be extremely hot and humid as I live on the coast. I have tried on 100° day they won't spread! LOL. It is only chocolate chip cookies. Other cookies always spread. I don't get it! I was a pastry chef for a time and I just can't figure this one out. I just found a recipe for chocolate chip thin and crispy cookies and I'm hoping that they just spread like a regular chocolate chip cookie.
Did she say bake for 17 minutes?
Maybe next time do both
Crispy anf moist. I like both kinds.
Measurements 4 cake batter.sheesh
Good morning Ladies 🚺 😘 💕
Team thin and crispy... NOT!! But my husband is. 😆
So, they give all the ingredient quantities EXCEPT the cake flour. What's the point!?
They want us to subscribe and give them our email.
One and a quarter cup or 5 oz
To amp up flavor: extra vanilla and extra salt. I've been doing that for a long time.
Never gave the flour measurement
1 and 1/4 cup or 5 oz
I watch your ATK videos often: recipes, tools & food product comparisons, science behind the recipes, etc. I am disappointed that, even after publishing 2 gluten free cookbooks, very few recipes you feature are focused on gluten free cooking. I and 3 adult children, 4 grandchildren plus several friends have Celiac disease & having quality, proven recipes I can enjoy with them would be most welcome.
I don't know anyone with celiac disease. I'm sure it is hard to deal with, but can you simply substitute a gluten free flour or alternative in a recipe?
@@geezermann7865 I think the substitution can even make the cookie better, since the reason they didn't want to overwork the dough was probably avoiding gluten development.
Not that this particular example invalidates the original commenters criticism.
Nice... ;-D
How much cake flour??
1 1/4 cup or 5 oz
How much flour
Read description..
1 1/4 cups cake flour (5 ounces)
👎 are chewy camp ppl.
Go to next camp you guys… this camp is taken… by crisps
I didn’t hear her say how much cake flour to use. Did I miss it?
Same here. She never stated how much cake flour to use. :(
They did say. My guess is 1-1/2 cups. Guess they got tired of us just transcribing the recipes without buying a membership.
Another commented stated 1-1/4 cups. Maybe guessing or a Cook’s Country member!
@@phillyarchdad I wondered if it was a deliberate omission. 1 1/2 makes sense. Thanks
The book says 1 1/4 cups. Which is rare for them - they have a sadistic tendency to call for 3/4 cups or teaspoons in their recipes.
Is there a way to make this egg-free, please???
great personalities here
need vegan soft batch please:)
Crispy? YUK.
Skinny chef.. Don't usually trust them. But she won over with melted 8 tablespoon butter
Crispy and thin are 2 words that should never be used to describe a chocolate chip cookie. Those are shortbread words. 😎
Who cares about these sugar bombs aka chocolate chip cookies. Let’s talk about Morgan’s great baking skills.
ATK
Hi 😋🤗🍽❣
Salutations 💌
this is so american it hurts
To be fair, nothing was deep fried.
I've said it once, I'll say it again. Morgan is hot.
I'd love to taste them cookies.
@@john-smith. relax, bro.
At least she doesn't have tattoos.
Don't be nasty, Coomer. Take your thirst posting to Reddit. If Morgan wanted that sort of commentary, she would have taken a job with Andrew Cuomo.
Now make them whole food vegan and thin and crispy.
How much cake flour? They usually say , she missed that part
One and a quarter cup
😤 what a waste of my time and ingredients no flour measurement
Tough cookies.... danger.
Re upload?
Vids from this kitchen would be more digestible without the cutsey ending from the duo. See: trite; infantile.
@@sandrah7512 It's still infantile whether I watch to the end or not. Regards to your colleagues at the test kitchen. HD
@@sandrah7512 Why do you care?
I DON’T WANT thin, greasy cookies! I miss delicious, balanced, mounded, CAKEY 🍪 cookies. It’s not as if it wasn’t possible to be VULGAR in the past, ladies.
En guarde!
Look for their other chocolate chip cookie video.
I would fight you, but today I just want to eat some cookies.
Vulgar? Um, am I missing something? What are you talking about?
WHITMAN Massachusetts / 18 RT Almost Bridgewater!👵👵👵👵👵🇺🇸🇺🇸🇺🇸🇺🇸🗽🗽🗽🗽🗽🗽🗽🔥🔥🔥🔥🤟🤟🤟🤟🖖🖖🖖😎😎😎🥳🥳🥳👏👏👏😳😳😳😉😉😉😉👵👵👵👵👵👵👵👵👵
Love how Ms/Mrs. Morgan speaks with her eyes. Also, love those cookies! :D Thanks!