Chocolate Chip Cookies Straight Up Or With Nuts Food

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Thin and Crispy Chocolate Chip Cookies image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips

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.

CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS

Chocolate Chip Cookies for Special Diets image

Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.

Provided by Bernie

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 50m

Yield 48

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¾ cup granulated artificial sweetener
2 tablespoons water
½ teaspoon vanilla extract
1 egg, beaten
1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.5 g, Cholesterol 9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 1 g

CHEF JOHN'S CHOCOLATE CHIP COOKIES

Chef John's Chocolate Chip Cookies image

Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!

Provided by Chef John

Categories Desserts Cookies Drop Cookie Recipes

Time 2h27m

Yield 16

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
1 ¼ teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, very soft
1 cup white sugar
½ cup light brown sugar
1 large egg
2 tablespoons milk
1 ¼ teaspoons vanilla extract
2 cups semisweet chocolate chips

Steps:

Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 46.1 g, Cholesterol 42.3 mg, Fat 18.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 11.2 g, Sodium 240 mg, Sugar 30.8 g

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