Thin Crispy Chocolate Chip Cookies Food

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.

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.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

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.

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
• In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
• Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

THIN CRISPY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 300'F.
• 2. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer. Make sure you blend the mixture very well. Beat in 3 tablespoons of water and the vanilla. Make sure the mixture is again well mixed. Scrape the sides down often.
• 3. In another bowl mix the flour, baking soda and salt. Stir or beat the dry mixture into the butter sugar mixture. Beat until very well incorporated.
• 4. Stir in the chocolate chips and pecans if using.
• 5. These are quite sticky so I used a tablespoon to measure the batter and a smaller spoon to scoop it out and put on my silpat sheets on my 12"x15" baking tray.
• 6. Make sure the cookies are at the very least 2 inches apart, they spread a lot.
• 7. When done remove from the oven and cool the cookies on the tray for at least 5 minutes. These cookies can fall apart if you move them while they are warm. Then, with a metal spatula remove to a wire rack to cool further.
• 8. I have a little fan in my kitchen and turn it on when I have items to cool. It works great and speeds up the cooling time.
• 9. Enjoy!

THE THIN

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

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.

CRISPY CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.
• Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly.
• Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.
• Bake for 15-16 minutes, or until they are set and the edges are golden brown.
• Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

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.

THIN & CRISP CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375° and place racks in middle and top levels of the oven.
• Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
• Scrape bowl and paddle beater.
• Add eggs and vanilla, and beat on low until incorporated.
• Then beat on high for about 1 minute until light and fluffy again.
• Scrape bowl and paddle again.
• In a separate medium size bowl, whisk together the flour, salt, and baking soda.
• Add this to the butter mixture and beat on medium until just blended.
• Stir in chocolate chips with a wooden spoon.
• Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
• Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
• Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.

THIN CRISPY CHOCOLATE CHIP COOKIES

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.

THIN AND CRISPY CHOCOLATE CHIP COOKIES RECIPE

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.

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.
• Cook's Note.
• The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

PERFECT THIN AND CRISPY CHOCOLATE CHIP COOKIES

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.

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.

CRISPY COOKIES

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

THIN CRISPY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheet with parchment paper.
• 2. Whisk together the flour, baking soda, and salt in a medium bowl.
• 3. Using a stand mixer with a paddle attachment or a hand held mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla and mix just until incorporated. Add the flour mixture to the butter/sugar mixture mixing just until incorporated.
• 4. Stir in the chocolate chips and drop by rounded tablespoons on to parchment covered baking sheets with 2-2 1/2 inches between them.
• 5. Bake for 13-15 minutes or until browned on the edges. Cool on the sheet for 5-7 minutes before transferring to cooking cooling racks.

TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES

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.