I have a great chocolate chip cookie on my site called Soft and Thick Chocolate Chip Cookies, but it has more white sugar than brown. It also is a more cakey cookie. My husband likes them thinner and more chewy with slightly crispy edges. So I thought it was time to make a different chocolate chip cookie for him which is thin and crispy.
I tried these out on the neighbors last month and they were all telling me these were perfect for them, so I thought I would share the recipe.
I found a great article on the history of the Chocolate Chip Cookie by Newyorker.com. I knew it was one of the favorite and one of the most beloved cookies by all ages. They ran a story called Sweet Morsels: A History of the Chocolate-Chip Cookie which told the story of the beginning of the chocolate chip. It is a not a long article so I hope you have time to read it.
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Ingredients
- Butter salted
- Sugar white
- Light brown sugar
- Dark brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Semi-Sweet chocolate chip
Making the Cookies
These chocolate chip cookies do not need chilled. I tried both ways, and I preferred the no chill version, but you can be the judge for yourself.
Prepping the Ingredients
In a bowl, I weighed the white sugar, then hit the tare button and add the dark brown sugar, then hit the tare button again and add the light brown sugar. Every time you press the tare button, the weight goes back to 0, which makes adding more than one ingredient to the same bowl so easy. You, of course, can measure the three sugars into a bowl.
In another bowl, weigh or measure the flour. Then add to that bowl the baking soda and salt. I run a whisk through to blend.
Mixing the Cookie Dough
Time to get the chocolate chip cookies started. I use a stand mixer but you can also use a hand mixer. Either will work.
I start by cubing the butter into my bowl. I do this for a couple of reasons. First, I can tell how soft the butter is. Second, it will give me an idea how long it will take to cream the butter. If it is pretty soft about 1 minute, if there is more resistance when cutting, add another minute or two.
You have creamed butter when it looks creamy (big surprise) and it has soft peaks. Mine usually covers the bottom of the mixer bowl.
Now I add the sugars and mix on a medium mixer speed for 3 to 4 minutes. Since there is more sugar that fat (butter), it will look a little grainy from the sugar.
I break one egg into a small cup so I can make sure there are no egg shell pieces before adding it to my cookie dough. Also, add the vanilla extract and mix. Once you have mixed in the first egg, add the second. Then, scrape down the bowl and on a low mixer speed add the flour mixture about a third at a time.
I scrape down the bowl again and add the chocolate chips. I turn the mixer on for about 5 to 10 seconds just to get the chips distributed.
If the chips look uneven in distribution, use a strong one piece spatula to mix the chips around.
Scoop and Bake
Since I am not chilling this cookie dough, I preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. I use a medium cookie scooper and add twelve scoops of cookie dough to a prepared sheet pan.
These spread some so you want to leave some space between the scoops.
Bake for 12 -14 minutes. I leave them on the cookie sheet pan for a minute after pulling them from the oven before moving them to a cooling rack.
Enjoy!
FAQ's
Short answer is no. You can substitute almost any chips you have in your house. You can also experiment with mixing several flavored chips into the same cookie. Have fun with it.
Yes, I have seen light and dark sugar be almost the same shade of brown, which is really confusing when buying sugar. I just found a nice dark brown sugar, and it tasted great in this cookie. Use what you have!
I suggest getting an inexpensive scale that has a tare button. It will make your life easier. I have seen scales for as little as $10.00.
Other Chocolate Chip Cookies
Recipe
Thin and Crispy Chocolate Chip Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter salted room temperature
- ½ cup (100 g) Sugar white
- ⅓ cup (73.33 g) Light brown sugar
- ⅓ cup (73.33 g) Dark brown sugar
- 2 (2) Eggs room temperature
- 2 ½ teaspoon (2.5 teaspoon) Vanilla extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher salt
- 2 cups (350 g) Semi-Sweet chocolate chip
Instructions
- Weigh or measure the white sugar, light brown sugar, and the dark brown sugar into a bowl and set it aside. Next, weigh or measure the flour, baking soda, and the salt into another bowl. I run a whisk through to blend.
- Cube the butter into a mixer bowl. Mix until you have creamed the butter, about a minute on medium mixer speed. Add the sugars and mix for 3 to 4 minutes. Scrape down the bowl and add the vanilla extract and 1 of the eggs. After you have incorporated the first egg, add the second egg and mix.
- Turn the mixer down to a low speed and add the flour mixture about a third at a time. Finally, add the chocolate chips and mix for about 5 to 10 seconds. You can use a spatula to distribute the chocolate chip more if needed.
- Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Using a medium cookie scooper, add 12 cookie mounds to a prepared sheet pan. Leave space between the scoops as they spread a little while baking. Bake for 12 to 14 minutes. I leave them on the sheet pan for a minute after pulling them from the oven before moving them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barb
Love the thin and crispy.