Well I have made many chocolate chip cookies but never intentionally made thin and crispy chocolate chip cookies. I usually make thick and chewy cookies (my personal preference), but I wanted to see what all the fuss is with crispy cookies. So I did a search looking for thin and crispy chocolate chip cookies. To my surprise there were a lot of recipes. I decided to try one by Goddess of all things home, Martha Stewart.
The cookies never browned right. Although they are quite tasty and I see why people like thin and crispy cookies.
Thin and Crispy Chocolate Chip Cookies – (From Martha Stewart)
- 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
- 1/4 cup water
- 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
Preheat the oven to 350 degrees.
The first step is to cream together the butter and sugar. Make sure your butter is at room temperature or else it will not cream to easily. In the bowl of a stand mixer add the 2.5 sticks of butter and granulated and brown sugars. Start mixing slowly and then turn the mixer up to medium. Mix until it is light and fluffy.
Next turn the mixer down to low and add the salt, water, vanilla and eggs. Beat until fully incorporated. Now turn the mixer to low and slowly add the flour and baking soda. Beat until just combined.
Remove the bowl from the stand mixer and add 12oz of chocolate chips. Mix them in by hand.
Measure out a tablespoon or so of the dough and place it on a parchment or silicone lined cookie sheet. Make sure that each cookie is separated from the edge and the other cookies by at least 1.5 to 2 inches. These cookies really spread out. I would say that the maximum amount of cookies per sheet should be 12.
Place into the preheated oven and cook for 12-16 minutes or until the cookies are golden brown. I found that when cooking these the cookies never fully got golden brown. Only the edges browned. I left one batch in the oven for 20 minutes and they never fully browned on top. However, the bottoms were completely burned. If you take them out when you see the edges starting to brown they will be perfect. Let cool on the cookie sheet for a couple minutes and then transfer them to a cooling rack. Store in an airtight container for up to a week.
The cookies were thin and crispy. They had a great flavor and crunch. I might suggest changing the 1/4 cup of water to 1/4 cup of milk though. Give it a little more browning power and add another layer of flavor.