Crispy Thin Chocolate Chip Cookies
I’ve been making this particular chocolate chip cookie recipe for over 25 years and it has never let me down. These crispy thin chocolate chip cookies bring a smile to my face every time I put one in my mouth!
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 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine the flour and baking soda. In a stand mixer fitted with the paddle attachment, cream the butter for about a minute then add the granulated and the light-brown sugar to the butter and continue mixing on medium speed until the mixture is fluffy and light. Reduce the speed to low and add 1/4 cup of water, salt, vanilla, and the eggs and mix until blended. Add the flour mixture and mix until combined. Stir in the chocolate chips.
- Drop a heaping tablespoon of dough 2 inches apart onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until golden around the edges. Allow to cool on the baking sheet for about 2 minutes then remove to a cooling rack until completely cool. Store in airtight containers for up to a week or in the freezer for 3 months.
Notes
Courtesy of Game and Garden.
Check out Stacy Lyn's Harvest Cookbook!
Nutrition
Serving: -2gCalories: 380kcalCarbohydrates: 54gProtein: 6gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 30mgSodium: 254mgPotassium: 249mgFiber: 4gSugar: 31gVitamin A: 58IUCalcium: 31mgIron: 4mg
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