Why Skipping the Fridge Chill Makes These Chocolate Chip Cookies Thinner and Crispier
Brian Lagerstrom breaks down his 30-minute thin and crispy chocolate chip cookie recipe, explaining exactly why room-temperature dough, melted butter, and corn syrup are the keys to a shatteringly crisp result. The video covers the full process from mixing to baking, with tips on ingredient ratios, gluten control, and getting the perfect spread. Great for anyone who prefers the crunchier side of the chocolate chip cookie spectrum.
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🧾 Ingredients
- 1230g (2 sticks) unsalted butter
- 2100g (1/2 cup) light brown sugar
- 3100g (1/2 cup) granulated white sugar
- 430g (1 1/2 Tbsp) corn syrup
- 51 large egg yolk
- 610g (2 tsp) vanilla extract
- 730g (2 Tbsp) milk
- 8270g (2 cups) all-purpose flour
- 910g (2 tsp) salt
- 108g (1/2 Tbsp) baking soda
- 11165g (6 oz) chopped chocolate (70% cacao)
- 12100g (1 cup) chopped toasted walnuts
- 13Flaky salt
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