Thin and Crisp Chocolate Chip Cookies
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Holiday Cookies 2005, Special Issue 2005
- Yield Makes about 3 dozen
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Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- 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.
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These cookies are fantastic! This is my favorite type of chocolate chip cookie. These fly off the table at the bake sale! They're kind of like Tates cookies, but a lot more of a bargain made at home.
Absolutely outstanding cookie. After reading previous reviews, I used 4 tsp. water. The best chocolate chip ever.
Sorry, but this recipe does not deliver.
The only crispy part about the cookies are the 1/4 inch around the edge, and that's it.
Do as I did and halve the recipe to test it. So glad that I did, as I threw away only half a batch instead of a full one.
sooo yummy! made them and then used the cookies for ice cream sandwiches!
The flavor of these cookies is great; they have a sugar-lace cookie type texture and taste. I did use the 1/4 c of water and I'd use much less next time. They were actually too thin and fell apart a bit. I like them thin, but they needed just a bit more heft to stay together.
These are my go to cookies, but I've found a 1/4 cup of water is just too much. I sprinkly a few teaspons of water in at the very end, mix with a few more strokes, and then bake.
Just made this same exact recipe, which is in Martha's COOKIE book, with one glaring difference. In the book, it says to bake them for 20-25 minutes. Luckily, I checked in with mine at 18m and saw they were nicely brown and got them out. Maybe somewhere in between is ideal. 15-18m perhaps?
Followed the recipe to the letter and found the cookies too sweet with an eggy taste. Rather disappointed with the results.
I followed the ingredients (minus the chocolate chips. I used M
I made it for the fisrt time in my life, i did not used water, and it works gorgeous. The taste and texture is perfect, but i'll try with water, i want to see the diference, but i think that the dough will be thin.
Aurinha
I use 2 tbs (30 ml) of water instead, I forget why, but it works better. I have been baking this cookie for 3 years, everyone loves them, this is the best recipe for thin cc cookies, they ship well, and will keep about 2 weeks, perfect for gift giving...
The water makes them nice and thin. This is the best recipe I've found.
1 cup = 250 mL
2 cups = 500 mL
may i know what is 2 cups equivalent to in - ml? is it 200ml?
These were extremely easy to make and came out yummy! A definite keeper. Not sure why directions state to add 1/4 water, not needed.