Recipe: Rosie's Bakery Thin Crisp Chocochips

THIN CRISP CHOCOCHIPS

"Despite their dainty and elegant appearance, these waferlike cookies completely satisfy your chocolate chip cravings! They're lovely served as an accent with fruit, sorbet, or ice cream, or with a cup of tea in the afternoon."

1 1/2 cups all-purpose
1/4 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature
1 cup (lightly packed) light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
6 ounces (1 cup) semisweet chocolate chips

1. Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.

Sift the flour, baking powder, and salt together into a small bowl and set aside.

Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula. Scrape the bowl again at the end. Add the egg and beat on medium speed until blended, about 10 seconds. Scrape the bowl.

Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.

Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds. Drop the cookies by rounded teaspoons 2 inches apart on the prepared baking sheets. Flatten each cookie to 1/4 inch thickness.

Bake the cookies until they are firm and light golden with deep golden edges, about 12 minutes. Allow to cool on the sheets.

Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.

Makes 75 cookies
Source: Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg and Sara Love