Cakey And Crispy Chocolate Chip Cookies Food

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 CRISPY CHOCOLATE CHIP COOKIES

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.

THIN AND CRISP CHOCOLATE CHIP COOKIES

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.

CAKEY AND CRISPY CHOCOLATE CHIP COOKIES RECIPES

Steps:

• In a large bowl, whisk the flour with the baking soda and salt. Set aside.
• For the cakey cookies: In a large bowl or in a stand mixer fitted with the paddle attachment, beat the room-temperature butter with ½ cup of the brown sugar, ½ cup of the granulated sugar and ½ teaspoon of the vanilla extract at medium speed just until smooth. Beat in 1 egg until thoroughly incorporated, then add in half of the flour mixture and half of the chocolate chunks.
• For the thin and crispy cookies: In a separate large bowl or in a clean stand mixer fitted with the paddle attachment, beat the melted butter with the remaining brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the remaining egg until thoroughly incorporated, then add in the remaining flour mixture and chocolate chunks.
• Cover both bowls with plastic wrap and refrigerate until firm, at least 4 hours or preferably overnight. (The dough can be refrigerated for up to 1 week or frozen for up to 1 month.) 5. Position racks in the upper and lower thirds of the Samsung Home Appliance Dual Door Range oven and preheat the ovens to 375° and 325°. Line two baking sheets with parchment paper or silicone baking mats.
• Spoon heaping tablespoons of each dough, placed 2 inches apart, onto separate baking sheets. Place the cakey cookie dough in the 375° oven. Place the crispy cookies in the 325° oven. Bake both cookies, rotating the baking sheets midway through baking, until very lightly browned in the centers, about 8 to 10 minutes.
• Let the cookies cool on the baking sheets until firm enough to handle, then use a metal spatula to transfer them to a wire rack. The baked cookies will keep in an airtight container for up to 4 days.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.