I must admit I was a bit skeptical of trying to make chocolate chip cookies that were crispy and thin - I'm usually a fan of thick, chewy, and gooey. However, I tried Tate's bake shop recipe for crispy, thin, and large chocolate chip cookies to use for the whipped chocolate chip mocha cake (see previous post), and these cookies are definitely delicious enough to stand on their own as a dessert! The salted butter creates the wonderful texture of crispiness yet melt-in-your-mouth goodness that is captured in this all-American cookie. I saved one cookie for my husband since I was using the rest for the cake, and he was craving another one for the rest of the day. Yields about 12 large cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter (1 stick, softened)
- 1/2 cup sugar
- 1/2 cup dark brown sugar, firmly packed
- 1/2 teaspoon water
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup semi-sweet or bittersweet chocolate chips
Directions
- Preheat oven to 350°F. Grease or line 1 cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda and salt.
- In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
- Add eggs to the butter mixture and mix them lightly. Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
- Using a large cookie scoop (about 2 tablespoons), place the cookie dough 2-inches apart onto prepared cookie sheets. Bake for 12-14 minutes or until the edges and centers of the cookies are golden brown. Remove from oven and allow to cool on wire racks.
Recipe courtesy of Tate's Bake Shop
Happy and healthy eating!
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