THIN AND CRISPY CHOCOLATE CHIP COOKIES
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.
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
THIN CRISPY CHOCOLATE CHIP COOKIES
Who doesn't love chocolate chip cookies? Hubby doesn't like soggy cookies and asked me to make some crispy cookies that he could take to work, so I found this recipe and thought I'd give it a try. Make sure you leave a lot of room between the cookies, they really spread when baking. I made mine with vegan margarine, gluten free...
Provided by Jo Zimny
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 300'F.
- 2. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer. Make sure you blend the mixture very well. Beat in 3 tablespoons of water and the vanilla. Make sure the mixture is again well mixed. Scrape the sides down often.
- 3. In another bowl mix the flour, baking soda and salt. Stir or beat the dry mixture into the butter sugar mixture. Beat until very well incorporated.
- 4. Stir in the chocolate chips and pecans if using.
- 5. These are quite sticky so I used a tablespoon to measure the batter and a smaller spoon to scoop it out and put on my silpat sheets on my 12"x15" baking tray.
- 6. Make sure the cookies are at the very least 2 inches apart, they spread a lot.
- 7. When done remove from the oven and cool the cookies on the tray for at least 5 minutes. These cookies can fall apart if you move them while they are warm. Then, with a metal spatula remove to a wire rack to cool further.
- 8. I have a little fan in my kitchen and turn it on when I have items to cool. It works great and speeds up the cooling time.
- 9. Enjoy!
THIN-AND-CRISP CHOCOLATE-CHIP COOKIES
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield Makes 24 cookies
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield about 4 dozen cookies
Number Of Ingredients 11
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.
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