CRISPY CHEWY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F.
- Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake till edges are nicely browned i.e. for about 10 minutes.
Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2
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 & CRISPY CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 375 F.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl cream together shortening, butter, brown sugar, and granulated sugar.
- Mix in egg until combined.
- Mix in vanilla extract.
- Mix in flour, baking soda, and salt until well combine and a dough starts to form.
- Fold in chocolate chips.
- Using a mini ice cream scoop (about 1 tablespoons worth) scoop out dough and place about 2 inches apart on prepared baking sheet.
- Completely flatten each ball of dough. (see notes)
- Bake for 7-8 minutes.
- Remove from oven and let cookies sit in the pan for about 2-3 minutes before transferring to a cooling rack to finish cooling. Cookies will crisp up even more as they cool.
- Store in airtight container.
GIANT CRISP CHOCOLATE CHIP COOKIES
Giant chocolate chip cookies like in the bakery.
Provided by Patricia Boccaccio
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
- Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 30 g, Cholesterol 28.1 mg, Fat 15.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 7.7 g, Sodium 208.6 mg, Sugar 20.3 g
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 325°F: Line two baking sheets with parchment paper.
- Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
- Rest the dough: Let the dough rest at room temperature for 15 minutes. During this time, it'll firm up noticeably and become a scoopable consistency.
- Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
Nutrition Facts : Calories 121 kcal, Carbohydrate 16 g, Cholesterol 22 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 49 mg, Sugar 11 g, Fat 6 g, ServingSize about 3 dozen small cookies, UnsaturatedFat 0 g
THIN CRISPY CHOCOLATE CHIP COOKIES
Bust out your cookie sheet, because these thin crispy chocolate chip cookies are a must bake! These cookies bake up golden brown and smell like heaven! Super thin and delightful crisp, these are one of our favorite chocolate chip cookie recipes!
Provided by Ashley Manila
Categories Dessert
Time 51m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
- Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
- On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.
- Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading.
- Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking.
- Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.
CHOCOLATE CHIP COOKIES
These are my absolute favorite and perfect chocolate chip cookies. I've tried tons of recipes to get them the way I like them. Perfect if you like good chocolate chips, and crispy cookies. Please do try the Ghirardelli Double Chocolate Chips. They're extra big and they stay creamy, even after baking, and have such good flavor. If you can't find those, try a good quality semi sweet chocolate, chopped into chunks. From the Ghirardelli site, but I've made changes. By the way, I've made these time after time with consistent results each time. EXCEPT for the time my husband bought butter flavor shortening instead of plain. What a disaster! I actually mourned the passing of that bag of Ghirardelli chips, lol. So PLEASE, for my happiness and yours, USE PLAIN SHORTENING, not butter flavor icky shortening! Thank you.
Provided by ciao4293
Categories Drop Cookies
Time 20m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375º F.
- Stir the flour with baking soda and salt, then set aside.
- In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla.
- Blend the dry mixture into creamed mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by tablespoon onto ungreased cookie sheets.
- (I like to use parchment paper for baking on).
- Bake at 375º F for 9 to 11 minutes or until golden brown.
Nutrition Facts : Calories 4858, Fat 470.1, SaturatedFat 128.6, Cholesterol 154, Sodium 1153.7, Carbohydrate 168, Fiber 6.8, Sugar 106, Protein 17.2
CHOCOLATE CHIP CRISPY COOKIES
A twist on chocolate chip cookies!!
Provided by Dee Neeley
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In small mixing bowl, combine flour, baking soda and salt. Set aside.
- In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips .
- Drop by level tablespoons onto cookie sheets coated with vegetable spray.
- Bake at 350 degrees F (175 degrees C) about 12 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks. Store in airtight container.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 27.7 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 154.6 mg, Sugar 16.6 g
CRISPY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chocolate Chip Cookies recipe from Food.com.
Provided by Jodid
Categories Drop Cookies
Time 18m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Mix together and drop by teaspoonfuls on a greased cookie sheet.
- Bake for 8 minutes at 350 degrees.
- Let set 2 minutes before removing.
Nutrition Facts : Calories 1517.4, Fat 74.1, SaturatedFat 23.8, Cholesterol 105.8, Sodium 1404, Carbohydrate 209.9, Fiber 7.2, Sugar 126.1, Protein 16.6
CRISPY CHOCOLATE COOKIES
Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.
Provided by Blue Eyes Willow
Categories Drop Cookies
Time 27m
Yield 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees Fahrenheit
- cream together butter and sugars.
- add honey, egg and vanilla.
- Mix dry ingredients.
- slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
- Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
- Bake 10-12 minutes for softer cookies, longer for crispier cookies.
THIN AND CRISPY CHOCOLATE CHIP COOKIES RECIPE
Unlike the huge, gooey, and chewy treats common today, these chocolate chip cookies are light, thin, and crispy throughout with an almost toffee taste.
Provided by Glen Barnes
Categories Cookies
Time 33m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
- Combine the butter and sugars: In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes.
- in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
- Add the flour: Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that's okay, as it will firm up a bit as it sits at room temperature.
- Scoop out the cookies: Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet).
- Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
- Cool the cookies: Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Carbohydrate 17.07g, Cholesterol 24.82mg, Fat 6.89g, Fiber 0.33g, Protein 1.33g, SaturatedFat 4.24g, ServingSize 36.00 Piece, Sodium 69.47mg, Sugar 0.00, UnsaturatedFat 1.43g
CRISPY CHOCOLATE CHIP COOKIES
These rich and delicious Crispy Chocolate Chip Cookies are quick and easy to make. No dough chilling or complicated ingredients, just a quick and delicious Crispy Chocolate Chip Cookie Recipe.
Provided by Christi Johnstone
Categories Dessert
Time 39m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Prepare two baking sheets with parchment paper and set aside.
- In a medium size bowl, combine flour, salt, and baking soda. Mix well and set aside.
- In bowl of stand mixer fitted with paddle attachment, beat melted butter, sugars, and maple syrup at low speed until thoroughly combined
- Add yolk, milk, and vanilla to mixture and mix until throughly combined, approximately 1-2 minutes.
- Add 1/2 of flour mixture to ingredients and mix on low until just starting to combine. Add remaining flour mixture and mix until just combined. Do not overbeat. You want to limit the amount of air you work into this dough.
- Fold in chocolate chips and mix until just combined.
- Leaving about 2 inches between each cookie, scoop and place dough onto baking sheet, approximately one tablespoon for each cookie.
- If desired, sprinkle the top of each cookie with a few flakes of sea salt just prior to baking.
- Baking only one sheet at a time, bake for approximately 12 minutes or until cookies are starting to brown and turn golden.
- Remove from oven and cool cookies on baking sheet 3 minutes. Using wide, thin spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature.
- Enjoy!
Nutrition Facts : Calories 175 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 185 mg, Sugar 13 g, ServingSize 1 serving
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
CRISPY CHOCOLATE CHIP COOKIES
Provided by Elana
Time 20m
Number Of Ingredients 8
Steps:
- Combine almond flour, salt, and baking soda in a food processor
- Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
- Remove blade from processor and stir in chocolate chips by hand
- Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
- Press balls of dough down so they are very flat, wetting your hand if dough is sticky
- Bake at 350°F for 10-12 minutes
- Cool for 15 minutes (do not handle prior or cookies will break)
- Serve
PERFECT THIN AND CRISPY CHOCOLATE CHIP COOKIES
These sinfully, delicious Perfect Thin & Crispy Chocolate Chip Cookies are exactly what they are! Perfect Thin & Crispy and you won't want to let these get out of your sight!
Provided by Kim Lange
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda and salt, set aside.
- In another large bowl, using a mixer, cream the butter and sugars together 3-4 minutes, then add the water and vanilla and mix until just combined.
- Next, add the slightly beaten eggs to the butter mixture and mix in lightly.
- Stir or mix in the flour mixture and when flour is mixed in, then fold in the chocolate chips.
- Using a large cookie scoop, scoop out cookie dough and place 2-inches apart onto prepared cookie sheets.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
Nutrition Facts : Calories 203 kcal, Carbohydrate 16 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 45 mg, Sodium 201 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRISPY CHOCOLATE CHIP COOKIES
Crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips-- I have a feeling even soft chocolate chip cookie fans will get a kick out of these.
Provided by Sally
Categories Cookies
Time 2h25m
Number Of Ingredients 11
Steps:
- See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
- Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
- Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.
CRUNCHY CRISPY CHOCOLATE CHIP COOKIE
This is the Best Crunchy Crispy Chocolate Chip Cookie recipe is a one of a kind cookie. I had this cookie growing up and I finally recreated my mom's recipe. It's dense, crunchy, and chocked full of chocolate chips in every bite.
Provided by Happy Happy Nester
Categories Dessert
Number Of Ingredients 10
Steps:
- Combine and mix flour, salt and baking powder in a bowl.
- Place the egg in a small bowl and whisk with a fork thoroughly.
- Whip shortening for a minute or two with a handheld mixer.
- Add vanilla to the shortening and mix well.
- Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
- Next, add the egg mixture to the shortening and blend well.
- Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
- Once all the flour is added beat for a minute.
- Add nuts and chocolate chips and mix well.
- Preheat oven to 375 F.
- Mold the dough into balls, place them on a plate, and refrigerate them for at least 15 minutes.
- Place cookies on an ungreased cookie sheet.
- Bake for 15 minutes until golden brown. Cool slightly and transfer to a wire baking rack. If baking in a non-convect oven, bake for additional 1-2 minutes.
Nutrition Facts : ServingSize 18 cookies, Calories 218 kcal, Carbohydrate 24.8 g, Protein 3.1 g, Fat 12.1 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 142 mg, Fiber 1.1 g, Sugar 15 g
CRISPY AND CHEWY CHOCOLATE CHIP COOKIES
Steps:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
- Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
- Add the chocolate chips and mix into the batter on low just until combined.
- Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
- Heat oven to 350°F / 177°C.
- Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these "heaping" tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
- Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
- Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
- When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
- Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
- Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
- Store cookies in a sealed container at room temperature for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 253 kcal, Carbohydrate 49 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 426 mg, Fiber 2 g, Sugar 24 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie just like Tate's! Download my FREE cookie customization guide here!
Provided by Tessa Arias
Categories Dessert
Time 27m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
- Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
- Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
CRISPY CHOCOLATE CHIP COOKIES
These are my favorite chocolate chip cookies!! And I have tried many!! Another of moms genius recipes!! I usually double or triple this recipe!!
Provided by Jennifer in Winnipeg
Categories Drop Cookies
Time 17m
Yield 24 Cookies (approx)
Number Of Ingredients 8
Steps:
- Creme first four ingredients.
- Combine dry ingredients.
- Add to wet ingredients.
- Add Chocolate Chips.
- Bake @ 350°F.
- 10-12 minutes.
Nutrition Facts : Calories 119.9, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.8, Sodium 80.4, Carbohydrate 15.2, Fiber 0.6, Sugar 10.5, Protein 1.1
CRISPY-CAKEY CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 36 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, salt and baking soda in a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
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.
TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
These thin and crisp chocolate chip cookies are every bit as delicious as Tate's famous Bake Shop's.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
- Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
- Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.
Nutrition Facts : ServingSize 1 cookie, Calories 103, Fat 6 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 3 g, Sugar 8 g, Fiber 0 g, Sodium 53 mg, Cholesterol 16 mg
CRISPY COOKIES
This homemade thin and crispy cookies recipe is perfect for any time you're craving a crispy chocolate chip cookie!
Provided by Chocolate Covered Katie
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- *The easiest way to measure the flour is to add a full cup to the mixing bowl, then remove 1 tbsp from the bowl. All purpose flour will yield the crispiest results, but spelt or oat flour also work.Preheat oven to 310 F. Grease a cookie sheet. Combine first 5 ingredients in a large bowl. Stir in remaining ingredients to form a dough - it will be very dry at first, so keep stirring and breaking up clumps until it turns into cookie dough. You should not need more liquid. Roll balls. Place on the greased tray, then press down to flatten. (I rolled 16 balls, which turned into the cookies in the photos. They expand a lot as they cook, so leave room between cookies.) Bake 15 minutes, then let cool 10 minutes before removing from the tray. They also get crispier as they sit. As a general rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. If you try the recipe, be sure to leave a comment or rate it below!View Nutrition Facts
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
CRISPY CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 26 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt, and baking soda in a medium bowl.
- In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips.
- Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
CRISPY CHOCOLATE CHIP COOKIES
In the 'Chewy, Chocolatey' episode of Flour Power, host Jessica McGovern bakes up her all-time favourite chocolatey recipes. This one is for a true classic, good ol' fashioned Chocolate Chip Cookies! Instead of picking a side in the eternal 'chewy versus crispy' debate, she shares two recipes, one for each, with this one being just for the 'crispy' camp, so, if you are in the crispy camp, get ready... this recipe is just for you!!
Categories Dessert, Snacks,
Yield 18
Number Of Ingredients 9
Steps:
- Lets get baking!
- To a bowl, add flour, baking soda, and salt.
- Pour melted butter into a separate bowl. Add sugar and brown sugar and whisk to incorporate.
- Crack eggs into bowl with butter mixture. Add vanilla. Beat to incorporate.
- Gradually pour dry ingredients into wet, mixing to combine.
- Add chocolate pieces and stir in.
- Cover dough. Chill overnight in fridge.
- Preheat oven to 325 F (165 C).
- Spoon 2-ounce (60 ml) scoops onto baking tray lined with parchment paper 3 inches (7.5 cm) apart.
- Bake for 25 minutes.
- Share.
CRISPY CHOCOLATE CHIP COOKIES
Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Provided by Natalie
Categories cookies
Time 22m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
- Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
- Fold in the chocolate chips.
- Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
- Bake for 12-14 minutes at 350F.
- Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
- Enjoy!
- Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.
Nutrition Facts : ServingSize 1 cookie, Calories 140, Sugar 8g, Fat 9g, SaturatedFat 1g, Carbohydrate 12g, Fiber 1g, Protein 3g
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