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Caramelized Ripple Chocolate Chip Cookies
Makes 15 cookies
52 min
Thin, crispy-edged chocolate chip cookies with soft chewy centers and rippled caramelized surfaces, achieved through a high butter-to-flour ratio and direct metal pan contact.
| prepPreheat oven to 375°F / 190°C | |||||||||
| 1/2 cup / 113 g unsalted butter, softened | Cream butter, sugars & vanilla | Beat in egg until whipped | Whisk flour, salt & baking soda; fold into wet mixture | Fold in chocolate | Chill 1 hr | Grease two large baking sheets with butter | Scoop 1.35 oz portions, 4 inches apart (6 per tray) | Bake 375°F / 190°C, 10–12 min until copper-brown edges | Cool 2 min on trays, transfer to racks |
| 1/2 cup / 100 g granulated sugar | |||||||||
| 1/2 cup / 110 g packed dark brown sugar | |||||||||
| 1 teaspoon / 5 ml pure vanilla extract | |||||||||
| 1 large egg, room temperature | |||||||||
| 1 cup plus 1 tablespoon / 150 g all-purpose flour | |||||||||
| 1/2 teaspoon salt | |||||||||
| 1/2 teaspoon baking soda | |||||||||
| 1 1/4 cups / 170 g dark chocolate wafers or chopped dark chocolate block | |||||||||
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