Thin And Crisp Chocolate Chip Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Whisk the flour, baking soda and salt together in a bowl.
• Combine the butter and sugars in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla and 2 teaspoons water.
• Add the flour mixture and beat until just incorporated, then beat in the chocolate chips, toffee and walnuts, if using.
• Spoon slightly rounded tablespoons of dough onto the baking sheets about 2 inches apart. Bake the cookies, switching the position of the baking sheets halfway through, until the edges of the cookies are deep golden brown and the tops are golden, 10 to 12 minutes. Cool a few minutes on the baking sheets, then transfer to a rack to cool completely. Bake the remaining cookies in the same manner, letting the baking sheets cool completely between batches.

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
• Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
• Cook's Note.
• The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Steps:

• 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.

Steps:

• Preheat oven to 350 deg F.
• Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake till edges are nicely browned i.e. for about 10 minutes.

Steps:

• Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
• In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
• Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Steps:

• Mix together the flour, baking soda and salt and set aside.
• Cream the butter till fluffy.
• Gradually beat in the sugar till light.
• Beat in the egg and vanilla till blended and fluffy.
• Stir in the flour mixture, chocolate bits and nuts and mix well.
• Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each).
• Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.