Description
These buttery, thin cookies offer a satisfying snap and a deep caramel flavor enhanced by a touch of honey. Perfectly golden and crackly, they are the ultimate treat for those who prefer a crunch over a chew.
Ingredients
- All-purpose flour (spooned and leveled)
- Baking soda
- Salt
- Unsalted butter (melted and slightly cooled)
- Granulated sugar
- Brown sugar
- Honey or light corn syrup
- Egg yolk
- Milk
- Pure vanilla extract
- Semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (191°C) and line your baking sheets with parchment paper or silicone mats to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- In a separate bowl, whisk the melted and cooled butter with the granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry mixture and blend until a uniform dough forms, then gently fold in the chocolate chips.
- For the thinnest, crispiest results, proceed immediately to baking; alternatively, chill the dough for 1 to 2 hours if you prefer a slightly thicker cookie with a crisp edge.
- Roll the dough into small balls using about one scant tablespoon per cookie and arrange them at least 2 inches apart on the prepared sheets.
- Bake for 10 to 11 minutes or until the cookies reach a deep golden brown across the tops and edges.
- Allow the cookies to rest on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely and reach their full crispness.
Notes
To maintain that signature crunch, ensure the cookies are completely cool before placing them in a storage container, as any trapped warmth will create steam and soften the texture. For the most consistent browning, rotate your baking sheet halfway through the cooking time and use high-quality, heavy-duty pans.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American