Ultra Thin Chocolate Kiss Cookies

I was given this recipe by a friend several years ago. These were served minus the chocolate as a complement to a flan dessert at a restaurant we ate at and I raved about them and received this recipe as a result. These super thin cookies are crispy, chewy, irresistible and addictive! A few notes about baking these lovelies. Once you've divided your dough into 15 pieces, pat the dough balls down into flat rounds 3 1/2 inches or larger to create even thin cookies with a properly lacy texture. And since the cookies are so thin, be sure to keep a close eye on them while baking to keep the edges from getting too dark.

• Ready In: 30 mins
• Yields: 15 cookies

Ingredients

Directions

1. 1 Preheat oven to 325°F
2. 2 Position racks in the upper and lower thirds of the oven.
3. 3 In a small bowl combine the flour and baking soda, mixing together thoroughly with a whisk or fork.
4. 4 In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
5. 5 Add flour mixture.
6. 6 Let batter cool before adding the chocolate.
7. 7 Let the dough rest for several hours at room temperature or (better still) overnight in the fridge to create an especially crisp and extra-flavorful cookie!
8. 8 Divide the dough into 15 equal pieces.
9. 9 Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.
10. 10 Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil: the cookies will spread to 5 inches.
11. 11 Flatten each piece of dough until it is about 3 1/2 - 4 inches in diameter.
12. 12 Slide two of the aluminum sheets onto baking sheets.
13. 13 Bake for 20 to 25 minutes, until the cookies are thin and very brown.
14. If they are too pale, they will not be crisp.
15. 14 Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
16. 15 Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.
17. 16 Repeat with the third batch—you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately.
18. 17 Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.