Thin and Crispy Chocolate Chip Cookies Recipe
Level: Easy
Yield: 36 cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 36 servings
- Calories: 268
- Total Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Sugar: 23 g
- Protein: 2 g
- Cholesterol: 37 mg
- Sodium: 130 mg
Time Breakdown
- Total Time: 1 hr 25 min
- Prep Time: 5 min
- Inactive: 1 hr
- Baking: 20 min
Ingredients
- 2 cups firmly packed light brown sugar
- 1 3/4 cups (or 3 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups white granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups plain white flour
- 1 1/2 teaspoons standard table salt
- 3/4 teaspoon baking soda
- 1 pound dark chocolate bars or chips
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Instructions
- Preheat and Prep: Set your oven to 375F. Line baking trays with parchment paper.
- Cream Wet Ingredients: In a stand mixer, blend brown sugar, butter, and granulated sugar on medium-high for 5 minutes until light and creamy. Add eggs one at a time, mixing well after each. Stir in 1/3 cup water and vanilla until smooth.
- Combine Dry Ingredients: Whisk flour, salt, and baking soda in a separate bowl. Add to wet mixture on low speed until just combined, then gently fold in chocolate.
- Shape and Chill: Scoop dough mounds onto trays. Freeze trays for 1 hour. Space only 4 per sheetthey spread a lot!
- Bake to Perfection: Bake 15-20 minutes, rotating sheets halfway for even golden edges. Cool briefly on trays, then transfer with a spatula to a wire rack (they're delicate hot).
Pro Tip: This makes extra doughperfect for freezing in zip-top bags. Bake fresh cookies anytime for that irresistible thin, crispy bliss!
Recipe credited to Terri Wahl of Auntie Em's Kitchen. Note: Not extensively home-tested.
