Crispy Chocolate Chip Cookies

by Jan 17th, 2010 // Desserts, Recipes

Crispy Chocolate Chip Cookies


In my office there is often heated debate over what makes a good chocolate chip cookie. Some people are in the chewy camp and others are in the thin crispy camp. Then there’s the debate over nuts. Do they ruin the cookies or make them perfect? Also, what kind of chocolate?  Classic semi-sweet morsels, chunks, milk or dark? I must say that the debate has really got me thinking… what is the “perfect” chocolate chip cookie? I decided to use Cooking with My Kid to do a little cookie experimenting. We started today with the thin crispy type. No nuts. Stay tuned in the coming months for several variations.

Prep Time: 15 mins  Cooking Time: 15 mins (per batch)

Ingredients:
2 sticks butter (room temp)
2 eggs (room temp)
1/2 cup granulated sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 bag Nestle semi-sweet chocolate morsels

Preheat oven at 350 degrees. Prepare two cookie sheets with Silpat mats. Sift flour, baking soda and salt together and set aside. Cream butter and sugars with paddle attachment on electric mixer. Add eggs and vanilla.  Slowly add flour mixture until blended. Stir in chocolate chips. Drop rounded tablespoon sized scoops of cookie dough onto baking sheet.  Be sure to space evenly with room for cookies to spread. Bake for 13 to 15 minutes or until golden brown. Transfer to wire rack to cool. Makes 3 to 4 dozen cookies.

Crispy Chocolate Chip Cookies

Crispy Chocolate Chip Cookies

chocolate chip cookies

3 Comments on “Crispy Chocolate Chip Cookies”

  1. 1.) Julia Perry
    January 18th, 2010

    I have an EXCELLENT cookie recipe that is on the chewy side. Happy to share it with you.

  2. 2.) Amy
    November 10th, 2010

    Wow! I am new to this whole cooking thing but I made these today with my 3 and 19month old. They were easy and delish! Thanks for your great site . It has saved me many times!

  3. 3.) artesanos del chocolate
    June 20th, 2014

    8) focused on thirteen patients with mild hypertension who
    were allowed to eat chocolate bars (either dark or white) daily
    for two weeks. The food pyramid breaks foodstuffs down into carbohydrates,
    proteins and fats. Cold refined chocolates won’t damage
    as many of the valuable components of chocolate because standard processing would likely.

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