Ultra Thin Chocolate Kiss Cookies
- Ready In:
- 30mins
- Ingredients:
- 0
- Yields:
-
15 cookies
ingredients
directions
- 1 Preheat oven to 325°F
- 2 Position racks in the upper and lower thirds of the oven.
- 3 In a small bowl combine the flour and baking soda, mixing together thoroughly with a whisk or fork.
- 4 In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
- 5 Add flour mixture.
- 6 Let batter cool before adding the chocolate.
- 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 Divide the dough into 15 equal pieces.
- 9 Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.
- 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 Flatten each piece of dough until it is about 3 1/2 - 4 inches in diameter.
- 12 Slide two of the aluminum sheets onto baking sheets.
- 13 Bake for 20 to 25 minutes, until the cookies are thin and very brown.
- If they are too pale, they will not be crisp.
- 14 Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
- 15 Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.
- 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.
- 17 Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.
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