Best-Ever Thin and Crisp Chocolate Chip Cookies
From annacg 16 years ago
- 10 minutes to make
- Serves 40
On paper, this recipe looks like the Toll House recipe. It's different, however. There's a higher proportion of sugar and butter and the cookies bake up thin and very crispy. They're sweet, salty, and delightful. Read more Plus, they keep well. This is my favorite at the moment. From The Wellesley Cookie Exchange book. See less
Ingredients
- 2 cups all purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 2 sticks unsalted butter shopping list
- 3/4 cup granulated sugar shopping list
- 1 cup brown sugar, packed shopping list
- 1 teaspoon vanilla shopping list
- 2 large eggs shopping list
- 12 ounces semi-sweet or bittersweet chocolate chips shopping list
- 1/2 cup chopped nuts (such as Macadamia) shopping list
How to make it
- Preheat oven to 375 degrees F.
- Mix together flour, soda and salt. Set aside.
- With an electric mixer, beat butter and both sugars for about 2 minutes or until very creamy. Add vanilla and eggs and beat just until egg is blended in. By hand, stir flour mixture into butter mixture. Stir in chocolate chips.
- Drop by teaspoonfuls onto a parchment or Silpat lined cookie sheet. If you don’t have parchment or a Silpat, just use an ungreased sheet. Bake for 10 minutes. Let cool on sheet for 2 minutes, then transfer to a wire rack to cool and crisp.
The Rating
Reviewed by 5 people-
I bet they're good- 2 sticks of butter! I'd better get the elastic waist pants out now...
suzalleogram
in Easthampton loved it
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I just baked them- make sure they are browning on the edges and all-over golden brown before taking out of oven. These were really good. Omitted the salt because I only had salted butter. Also, I used white and dark chocolate swirl chocolate chips...more
suzalleogram
in Easthampton loved it
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I love crispy cookies. These sound great!
gapeach55
in Covington loved it
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