Canal House Thin and Chewy Chocolate Chip Cookies
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A couple of weeks ago, a friend told me she had checked out Canal House Cooks Every Day from the library and described it as the loveliest cookbook she had seen in a long time.
Middle child that I am, afraid to miss out on any fun, I immediately followed suit. That night by the light of my itty bitty book lamp, I poured through every chapter, making mental notes of ingredients to purchase and recipes to try, feeling more wound up with every page I turned, finally closing my eyes to a photo of a sheet pan lined with chocolate chip cookies, the last beautiful image in the book.
The following morning, before even thinking about coffee, I set butter out to soften and turned to the recipe, credited to Katherine Yang, a New York City pastry chef. When the Canal House ladies sought Yang’s guidance for the best chocolate chip cookie recipe ever, Yang passed along this one, a thin and crisp variety, one that perfectly balances that irresistible salty-sweet dynamic — there’s no need to top these off with any flakes of fancy sea salt.
Crisp on the edges, chewy in the center, buttery with chocolate chunks throughout, these delicate cookies are enough to convert the thick-and-chewy-chocolate-chip-cookie lover in me forever. They are delectable. Even Ben, who never does any heavy lifting in the dessert department, eats them by the half dozen and swears he could eat them by the whole. I wouldn’t put it past him.
While I know the last thing many of you need is another cookbook, I am confident none of you would regret this addition to your libraries. And while these chocolate chip cookies, as simple and classic and timeless as they are, in some ways perfectly capture the spirit of the Canal House cooks, they aren’t perhaps the best reflection of the cookbook.
With chapters organized by the months of the year, the book’s recipes are driven by the seasons, not only its produce gems — peas and favas in the spring, squash and apples in the fall — but also its preparations — grilled salmon in the summer, braised brisket in the winter.
Be warned: If you acquire it soon, it will make you seriously regret having not visited more pick-your-own strawberry farms this past May and might make you feel you squandered asparagus season entirely. But don’t despair: you will redeem yourself soon, vowing to make every tomato recipe in the August chapter.
The book is inspiring to say the least. It will make you want to hang your pots and pans from the rafters and tie up your apron with pride every time you set to work. It will make you covet your mother-in-law’s china collection and make you want to scour flea markets (or have a field day at Fish’s Eddy) for vintage serving platters. It might inspire you to clear off your kitchen table and break out your pasta roller. It might make you a pickler, a poacher, a preserver.
As you read the vignettes, you’ll find yourself daydreaming about how you might get into mushroom foraging this fall, and although you’ve felt quite lazy in recent months, you think you might even consider peeling — yes, stalk by stalk — your asparagus next spring. And if your pleasure reading gets interrupted one more time, perhaps by a disagreeable toddler throwing himself at your feet, you might find yourself wishing to be nothing more than a duck floating along the canal ready to snatch up bread and any other nuggets tossed out the Canal House studio’s open French doors. Ahhh, where would we be without our dreams?Print
Canal House Thin and Chewy Chocolate Chip Cookies
- Total Time: 31 minutes
- Yield: 15 to 20
Adapted from Canal House Cooks Every Day
Notes: For best results, make this batter and store it in the fridge at least 24 hours prior to baking and up to 1 week in advance.
I like to weigh (so anal, sorry) my cookie balls before baking and find that 1 oz (28 g) is a nice size for these cookies.
Also, if you like thick-and-chewy chocolate chip cookies, try these.
- 10 ounces room temperature high-fat butter, such as Kerrygold
- 1¼ cups (298 g) dark brown sugar
- ¾ cup (149g) granulated sugar
- 1 tablespoon vanilla bean paste or extract
- 2 teaspoons kosher salt*
- 2 large eggs
- 1¾ cups plus 2 tablespoons (265g) all-purpose ﬂour
- 1 teaspoon baking soda
- 8 ounces chocolate chips
*It seems like a lot, but go for it…I even use salted butter, and the cookies are not too salty.
- Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
- Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl.
- Remove the bowl from the mixer. Portion the dough into balls weighing about 1 oz (28 g) each. For best results, store the dough balls in the fridge for at least 24 hours prior to baking and up to 1 week in advance.
- Preheat the oven to 350ºF. Once heated, place the balls, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: thin, chewy, chocolate, chip, cookies, dessert
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225 Comments on “Canal House Thin and Chewy Chocolate Chip Cookies”
I have been looking for the perfect thin, chewy yet crispy chocolate chip cookie recipe and THIS IS IT. I have tried about 4 other recipes and none really delivered what I wanted. This recipe did. It is perfection.
Great recipe. Double check the ounce to grams conversions. The brown sugar conversion is inaccurate. The flour quantity looks like it’s base on 150 grams per cup. Some recipes use 135 grams per cup. I used 150 grams per cup and it turned out.
Thank you, Tony! I will check out the measurements right now.
These are the perfect cookies. This is the perfect recipe! Very glad with how they turned out. I added some pecans to them and they cooked perfectly. The dough does not need to be chilled.
So happy to hear this, Alyssa!!
I love that you gave the dry ingredient measurements in weight (g)! When it come to baking precise measurements are key to duplication! I wish every recipe did this!
Me, too, Matt! I LOVE when recipes are written by weight.
Oh my gosh. New favorite chocolate chip cookie. I basically try a new recipe each time I make chocolate chip cookies because I’m always on the hunt for the best cookie. No more. These are game changers! Thank you 😩😬😍😂
Yay! So happy to hear this, Nicole!!
Does this recipe call for room temp butter or melted butter? They look amazing!
room temperature 🙂
Found my new chocolate chip cookie awesomeness
Yay!! 🙂 🙂 🙂
How many cookies do you put on a pan at a time?
Six! Sorry for the delay here 🙂
Worst recipe ever! I measured the ingredients in grams, refrigerated it for 12 hours and they slid off the cookie sheet onto the oven floor.
I’m so confused how flat cookies would somehow slide off a flat baking sheet onto the oven floor… this sounds more like a bakers error more than a recipe error.
Same 🙂 🙂 🙂
Hello the 10 oz of butter seems like an awful lot – is that more than 2 sticks of butter? My one stick says 4 oz so 10 oz must be over 2 sticks? Wanted to double check.
Yeah, I used one 8 oz package of Kerrygold as pictured plus 2 oz from another package, and my cookies were very oily and dark brown but not light brown like the center of yours
Did you chill the dough before baking?
We absolutely love this recipe. Been looking for a cookie recipe like this for years. Loved it so much we just ordered the cook book so we will always have it. Thank you so much for sharing
So happy to hear this, Alice!! You’ll love the book … it’s one of those I could curl up to for hours 🙂
Hi, I’m trying this recipe, but something’s not computing for me. Why is 1 1/4 cup brown sugar 298 grams, when the flour measurement in cups is so much more but less grams? When I look up conversion charts from cups to grams, the 298 doesn’t make sense to me.
Hi Liz! It’s because flour is so much lighter than sugar. So, one 1 cup of flour weighs between 120 and 128 g or so. But 1 cup of brown sugar weighs about 200 g. Does that make sense?
Yes, thank you so much for the quick reply! I made these and my family loves them. My new go to recipe! Happy New Year!
So happy to hear this, Liz! Happy happy 2020 to you!
can I switch all purpose flour to bread flour? Thank you in advance.
Possibly … I know lots of cookie recipes that call for bread flour but it’s usually a mix of bread and all-purpose. My gut is that it will be totally fine … go for it 🙂
I made the dough yesterday, froze them in little mellon ball sizes, then baked 9 off for dessert tonight. I have admit my husband and I ate quite a few frozen dough balls. Ugh! They were soo good. I don’t even like chocolate chip cookies. Pros: I used Irish salted butter and cut down kosher salt to 1 1/2t (yummy salted perfection), I also made clarified brown butter (taken from GF choc-chip recipe notes) and used very dark mascavado brown sugar. Cons: I used King Arthur AP flour which must have more protein than just Gold Medal AP flour because every single time I use KA none of my cookies spread out as before. So these little cookies puffed up instead of melted flat BUT when I cooled them down still on c-sheet the cookies became deliciously crispy edges and gooey in the center. My husband was (un)happy I only baked 9 little cookies or we would have polished off a whole tray. Wonderful recipe and perfect as written. I LOVE your website – thank you for sharing your talents with the masses.
Hi Julie, I’m so happy to hear all of this 🙂 Thank you for the kind words, too. Means a lot. Isn’t the protein content of flour so interesting? I find so often when I’m troubleshooting baked good recipes, particularly bread, so much of the disparity in results can be tracked down to the flour. Thanks so much for writing!! Glad your husband was (un)happy too 🙂 🙂 🙂
Alexandra: Which flour do you use? Which flours do you recommend? I would like to try this recipe; but I keep ending up with puffy cookies with every recipe I try. I am trying to achieve the perfect [flat] cookie. I see now that flour must be the culprit. Thanks for sharing!
Hi! I use King Arthur Flour all-purpose flour for almost everything. I use their bread flour as well.
I have been searching for a flat chewy chocolate chip cookie recipe. I’m about to try yours but read the comment about the flour and the protein content. What kind of AP flour do you use?
King Arthur Flour AP flour. The protein content is 11.7%.
Oh my, is the dough supposed to come a little wet after you’re done? I’ve frozen them for now but that’s the end result I had gotten 🙁
Hi Nurul! It’s definitely a sticky dough … it shouldn’t be pourable.
Yes, that’s exactly how it came out. Froze them for about 3-4 hours before I baked them. They’re perfect!!!!! Thank you!! We ran out of choc chips at the supermarket so I used 250g worth of salted dark choc bars. Pricey but worth it. Omg, I’m eating it right now. I’m in love. Recommending this recipe to everyone I know ❤️
Oh yay! So happy to hear this, Nurul! Salted dark chocolate bars sound dreamy here. So nice to hear all of this 😍😍😍😍
I think skipping the refrigeration step made for wafer thin cookies :/
Still tasted good though!!
Refrigeration is key! Glad they were still good 😍😍😍
o m f g. amazing. i have found the perfect cookie recipe, thanks to you.
So happy to hear this, Corey 🙂 🙂 🙂
My husband and I loved loved loved this recipe! I am definitely going to keep this recipe forever. Thank you!
Wonderful to hear this Chanel!! I love these, too 💕💕💕
Dear God. This was good. And I don’t typically like chocolate chip cookies. The dark brown sugar, the butter. Finally found my go-to recipe! And I’m gonna get my hands on the Canal cookbook. Ali, how should we store these cookies? Hope you are your family are well!
Yay! So happy to hear this, Lisa. I love these, too. I store these in an airtight container at room temperature. They keep very well. You could definitely freeze them, too 🍪🍪🍪🍪🍪
The best chocolate chip cookies ever!!
YAY 🎉🎉🎉🎉 I’m making these today. Love them 🍪🍪🍪🍪
These are incredible! I was very tempted to change the amount of sugar and salt (reduce), but I stuck to it and they are so so so good. Such a treat at this time!
Wonderful to hear this, Fiona!
The cookie taste awesome! Just have 1 issue with mine. I have weighed everything accurately. But I always end up with dough that is still sticky.
If I pop it into the oven, it come out great though
But if I add flour until it become not so sticky but light dough, it won’t spread that good anymore.
Any tips for this? What might I have done wrong.
Hi Brian! The dough definitely is sticky! Question: why is the stickiness a problem? Is it just because it’s harder to portion into balls?
The only recipe I use now.They are fantastically delicious.
Wonderful to hear this, Cheri!
This is by far, without a doubt, the world’s best chocolate chip cookies I have ever tried in my entire 30 years of living. I spent so much time, energy, and money/ingredients in my quest for the best chocolate chip cookie, and after years of disappointments, trial and error, and coming very close to despair, I found this glorious recipe. I thank you with all my heart and all my fat haha 😉 .. It deserves more than 5 stars! I haven’t even attempted any other recipe since, nothing will measure up.
Small suggestion though, maybe adjust the preheating the oven step, since we’ll be refrigerating the dough for a while.
Wonderful to hear this Alanoud! Thanks so much for writing! And brilliant suggesting re preheating the oven step … editing now 🙂 🙂 🙂
I made this dough over the weekend and froze the portioned out dough. Sooo good! I’ve been looking for a thin/crispy/chewy cookie for an AGE. This is perfect and I used cheap ingredients and unsalted butter, because that’s what I had. And they are still amazing. I’m getting some European butter and quality chips next time!
So wonderful to hear this, Alix! Also so wonderful to hear that maybe it’s not so important to use fancy butter and chips … I need to experiment!
I have baked many, many, many chocolate chip cookies in my time. This is definitely the recipe that has gotten the most rave reviews. I love it and this site in general!
Wonderful to hear this, Colleen! And thank you 💕
I was so nervous with this. The dough was extremely sticky; however, after I chilled them in the freezer they were perfect! AMAZING!
Wonderful to hear this, Ashley!
This gets full marks for both flavor and texture! So delicious. I’m so happy to have come across this recipe. It really challenges my patience for the dough to chill in the fridge as recommended but it’s well worth the wait. Everyone in my family loves these cookies.
Wonderful to hear this, Jackie! The fridge time truly makes them.
Can this be made by hand and without a stand mixer?
Sure! You’ll just need to use a bit of elbow grease to get the butter-sugar mixture nice and light in texture.
Hi! I love the cookie so much with this recipe! This is definitely one of the best one!
I just have 1 question. Sometimes after done baking, the cookie taste a bit sticky in the mouth, mainly on teeth.
What should i have done better?
Thank you in advance!
Hi Jane! So nice to hear this! I think the stickiness is just because the sugars caramelize in the oven … that’s what gives them the chewiness. You could try reducing the brown sugar a bit… otherwise I don’t really know how to advise. If you make any discoveries, let me know!