Best 2 Thin And Crisp Chocolate Chip Cookies Recipes

Thin and crisp chocolate chip cookies are a delicious and classic treat that can be enjoyed by people of all ages. They are the perfect combination of crispy and chewy, with a gooey chocolate center. Whether you are a seasoned baker or a novice in the kitchen, creating perfect thin and crispy chocolate chip cookies can be an enjoyable and rewarding experience. This article will provide you with all the information you need to create the perfect thin and crispy chocolate chip cookies, from choosing the right ingredients to the proper baking techniques. So, gather your supplies, preheat your oven, and let's get started on creating the perfect batch of thin and crispy chocolate chip cookies!

Let's cook with our recipes!

THIN AND CRISP CHOCOLATE CHIP COOKIES

Thin and Crisp Chocolate Chip Cookies image

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

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 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

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-CRISP CHOCOLATE-CHIP COOKIES

Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Chilling the Dough: Chilling the cookie dough for at least 30 minutes or overnight helps the cookies hold their shape and prevents them from spreading too much in the oven.
Use Quality Ingredients: High-quality ingredients, especially butter and chocolate chips, make a big difference in the taste and texture of the cookies.
Don't Overmix the Dough: Overmixing the dough can develop the gluten in the flour, making the cookies tough. Mix just until the ingredients are combined.
Use a Cookie Scoop: A cookie scoop ensures that the cookies are uniform in size and shape, which helps them bake evenly.
Bake the Cookies at a High Temperature: Baking the cookies at a high temperature (400°F) for a short time helps create crispy edges and a soft, chewy center.
Don't Overbake the Cookies: Overbaked cookies will be dry and crumbly. Bake the cookies just until the edges are golden brown and the centers are set.
Let the Cookies Cool Completely: Let the cookies cool completely on a wire rack before storing them. This helps them firm up and develop their full flavor.

Conclusion:

With these tips in mind, you can easily create thin and crispy chocolate chip cookies that are sure to be a hit with your family and friends. These cookies are perfect for any occasion, from casual gatherings to holiday parties. So next time you're in the mood for a sweet treat, give this recipe a try and enjoy the delicious results!