Thick and Chewy Chocolate Chip CookiesTip: Remember to use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking. Also, use ungreased cookie sheets.
Ingredients:
1-1/3 cups unsalted butter, cold
1-1/2 cups light brown sugar, packed
1 cup granulated sugar
2 large eggs, cold
1 Tbs. pure vanilla extract
3-3/4 cups all-purpose flour
1-1/4 tsp. table salt
1 tsp. baking soda
12 oz. semisweet chocolate chips
1 cup chopped pecans (optional)
1. Preheat oven to 375 degrees.
2. Using a mixer, beat together the butter, brown sugar and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, for three minutes.
3. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about one minute. In a medium bowl, whisk together the flour, salt and baking soda. Add this to the butter mixture and stir with a spatula or wooden spoon until blended. The dough will be stiff. Stir in the chocolate chips and pecans (if using).
4. Drop teaspoons of dough about two inches apart onto two ungreased baking sheets. Refrigerate any unused dough.
5. Bake until the bottoms are golden brown, for eight minutes.
6. Remove the sheets from the oven and let sit for three minutes and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.
Makes about nine dozen 2-1/2 inch cookies.
Thin and Crisp Chocolate Chip Cookies
Tip: Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.
Ingredients:
1-1/2 cups unsalted butter at room temperature
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs at room temperature
2 tsp. pure vanilla extract
3 cups all-purpose flour
1 tsp. table salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1. Preheat oven to 375 degrees and grease baking sheets.
2. Using a mixer, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about one minute.
3. Add the eggs and vanilla and beat on low until blended; then, beat on high until light and fluffy, about one minute. In a medium bowl, whisk together the flour, salt and baking soda. Add this to the butter mixture and beat on medium low until blended. Stir in the chocolate chips.
4. Drop teaspoons of dough two inches apart onto the greased baking sheets. Bake until golden brown around the edges and golden in the center, eight minutes.
5. Remove the sheets from the oven and let sit three minutes and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.
Makes about six dozen 3 inch cookies.
