Crispy Chocolate Chip Cookies

▢ 3⁄4 cup (3 ounces) cake flour

▢ 1⁄4 teaspoon salt

▢ 1⁄8 teaspoon baking soda

▢ unsalted butter, melted and cooled

▢ 3 tablespoons sugar ▢ packed dark brown

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

4 tablespoons

3 tablespoons

2. In a medium bowl, whisk together flour, salt and baking soda.

3. In a large bowl, whisk melted butter, sugar and brown sugar until mixture is very well combined and smooth, about 1 minute. Add egg yolk, milk and vanilla and whisk until well combined and lightened in color, about 30 seconds.

4.Add flour mixture to melted butter mixture and use a rubber spatula to stir until combined and no dry flour is visible. Add chocolate chips and stir until evenly distributed. sugar

▢ 1 large egg yolk

▢ 2 teaspoons whole milk

▢ 1 teaspoon vanilla extract

▢ 1⁄2 cup (3 ounces) mini semisweet chocolate chips

▢ Vegetable oil spray

5. Spray 1-tablespoon measuring spoon with vegetable oil spray. Use greased measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (1 tablespoon each). Respray measuring spoon after every 2 or 3 mounds. Leave space between mounds.

6. Wet your hand lightly. Use your damp hand to gently flatten each mound to 2-inch-wide circle, about 1⁄2-inch thick.

7. Bake cookies until golden brown, 12 to 14 minutes.

8.Remove baking sheet from oven and place on cooling rack. Let cookies cool completely on the baking sheet, about 30 minutes. Serve.