Thin & Crisp Chocolate Chip Cookies
photo by PanNan
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
72 cookies
ingredients
- 12 ounces unsalted butter, room temperature
- 1 cup sugar
- 3⁄4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups unbleached all-purpose flour (13.5 oz)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces semi-sweet chocolate chips (I like the Ghirardelli double chocolate chips)
directions
- Heat oven to 375° and place racks in middle and top levels of the oven.
- Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
- Scrape bowl and paddle beater.
- Add eggs and vanilla, and beat on low until incorporated.
- Then beat on high for about 1 minute until light and fluffy again.
- Scrape bowl and paddle again.
- In a separate medium size bowl, whisk together the flour, salt, and baking soda.
- Add this to the butter mixture and beat on medium until just blended.
- Stir in chocolate chips with a wooden spoon.
- Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
- Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
- Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.
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Reviews
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As the other reviewers said, very good buttery cookies. Not initially thin nor crispy here either. I took the advice of Kit Jun (partially!) and instead of making her/his recipe, I just omitted one of the eggs. I also flattened the cookie dough on the sheet before I put the sheet in the oven and baked 9 minutes. Still soft with slightly crisp edges. The last tray of cookies was in the oven about 2 minutes longer than all the others - this tray was crispy and much more what I was looking for. So in my oven they need 11-12 minutes and need to be browner than they are in the photograph. And don't forget to flatten the teaspoons of dough when you put them on the cookie sheets. Very good cookies - thanks!
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For crispier cookies - leave out the eggs. Here is a recipe I love for crispy buttery cookies. 1 c. flour 1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. melted butter 1/2 c. packed brown sugar 1/3 c. granulated sugar 1 1/2 tsp. vanilla 1 pkg milk chocolate chips 3 Tbs. water Mix dry ingredients - Cream butter, sugars, water, vanilla until blended then mix together with dry ingredients. Add chocolate chips. Bake at 300 degrees for 15 minutes. YUMMY
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I made this recipe and although the cookies tasted fine they were not thin nor were they crisp. Thinking that perhaps I had made an error I made them again a few weeks later and once again the taste was good, but they were not thin nor crisp, which is one reason I chose this recipe because my husband loves crisp cookies. I put a ISO out for you so if you have any suggestions please let me know.
RECIPE SUBMITTED BY
PanNan
Needville, Texas