Thin and Chewy Chocolate Chip Cookies

It seems everyone has a favorite kind of chocolate chip cookie. Mine is big, thick, chewy and slightly under cooked. I have made several like this, but sadly have not posted about these experiences. I guess I'll just have to make more! ;) This time I was baking to make someone else happy and thus the thin and chewy. I have to say, even though this is not my ideal cookie type they were pretty darn good.  The edges and top were crisp, and the inside was soft and chewy in that slightly undercooked way. Not at all dry or crunchy. After keeping them in an air-tight container overnight they were completely soft. The people who like cookies this way were very happy!

Thin and Chewy Chocolate Chip Cookies
How I Did it:

2 1/4 cup bread flour
1 tsp baking soda
1 1/4 tsp salt
2 sticks unsalted butter, melted
1/4 cup granulated sugar
1 1/2 cup dark brown sugar
1 egg
2 tbsp milk
1 tbsp vanilla
2 cups dark chocolate chips
1/8 - 1/4 cup semi-sweet chocolate chips

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside

2. Melt butter and let cool a bit, stirring occasionally.

3. In a large bowl, eat melted butter and sugars together until light and almost fluffy.

4. Beat in egg, milk, and vanilla.

5. Slowly beat in the dry ingredients until just barely incorporated. Stir in chocolate chips, making sure thy are well distributed. Wrap tightly and place in the fridge overnight (or at least for a couple hours).

6. Preheat oven to 350 and line baking sheets.

7. Scoop tablespoon sized balls of dough onto sheets, leaving 2 inches of space between each.

8. Bake for about 10 minutes, or until the edges are set and the center still looks slightly undercooked. Remove from oven and let sit for 2-3 minutes before transferring to a cooling rack.

*If eaten shortly after cooking they will have a crisp edge with a nice gooey and chewy center. By the next day (storing them properly in an airtight container), they will lose the crisp and be even more chewy.