Chocolate Chip Crispy Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST CRISPY CHOCOLATE CHIP COOKIES



The Best Crispy Chocolate Chip Cookies image

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
  • Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
  • Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

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
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

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

GIANT CRISP CHOCOLATE CHIP COOKIES



Giant Crisp Chocolate Chip Cookies image

Giant chocolate chip cookies like in the bakery.

Provided by Patricia Boccaccio

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
  • Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 30 g, Cholesterol 28.1 mg, Fat 15.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 7.7 g, Sodium 208.6 mg, Sugar 20.3 g

THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie just like Tate's! Download my FREE cookie customization guide here!

Provided by Tessa Arias

Categories     Dessert

Time 27m

Number Of Ingredients 11

1 1/3 cups (169 grams) all purpose flour (measured correctly)
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (113 grams) unsalted butter, (melted and cooled)
1/2 cup (100 grams) granulated sugar
1/3 cup (67 grams) packed light brown sugar
2 tablespoons light corn syrup or golden syrup
1 large egg, (at room temperature)
1 tablespoon milk (any kind)
2 teaspoons vanilla extract
1 cup (170 grams) semisweet chocolate chips

Steps:

  • Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
  • Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
  • Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.

CRISPY CHEWY CHOCOLATE CHIP COOKIES



Crispy Chewy Chocolate Chip Cookies image

Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup coarsely chopped nuts

Steps:

  • Preheat oven to 350 deg F.
  • Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake till edges are nicely browned i.e. for about 10 minutes.

Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

These are my absolute favorite and perfect chocolate chip cookies. I've tried tons of recipes to get them the way I like them. Perfect if you like good chocolate chips, and crispy cookies. Please do try the Ghirardelli Double Chocolate Chips. They're extra big and they stay creamy, even after baking, and have such good flavor. If you can't find those, try a good quality semi sweet chocolate, chopped into chunks. From the Ghirardelli site, but I've made changes. By the way, I've made these time after time with consistent results each time. EXCEPT for the time my husband bought butter flavor shortening instead of plain. What a disaster! I actually mourned the passing of that bag of Ghirardelli chips, lol. So PLEASE, for my happiness and yours, USE PLAIN SHORTENING, not butter flavor icky shortening! Thank you.

Provided by ciao4293

Categories     Drop Cookies

Time 20m

Yield 4 dozen

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips or 2 cups double chocolate chips
1 cup chopped walnuts or 1 cup pecans (optional)

Steps:

  • Heat oven to 375º F.
  • Stir the flour with baking soda and salt, then set aside.
  • In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla.
  • Blend the dry mixture into creamed mixture.
  • Stir in chocolate chips and nuts (if desired).
  • Drop by tablespoon onto ungreased cookie sheets.
  • (I like to use parchment paper for baking on).
  • Bake at 375º F for 9 to 11 minutes or until golden brown.

Nutrition Facts : Calories 4858, Fat 470.1, SaturatedFat 128.6, Cholesterol 154, Sodium 1153.7, Carbohydrate 168, Fiber 6.8, Sugar 106, Protein 17.2

CHOCOLATE CHIP CRISPY COOKIES



Chocolate Chip Crispy Cookies image

A twist on chocolate chip cookies!!

Provided by Dee Neeley

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup margarine, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup semisweet chocolate chips

Steps:

  • In small mixing bowl, combine flour, baking soda and salt. Set aside.
  • In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips .
  • Drop by level tablespoons onto cookie sheets coated with vegetable spray.
  • Bake at 350 degrees F (175 degrees C) about 12 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks. Store in airtight container.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 27.7 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 154.6 mg, Sugar 16.6 g

CRUNCHY CRISPY CHOCOLATE CHIP COOKIE



Crunchy Crispy Chocolate Chip Cookie image

This is the Best Crunchy Crispy Chocolate Chip Cookie recipe is a one of a kind cookie. I had this cookie growing up and I finally recreated my mom's recipe. It's dense, crunchy, and chocked full of chocolate chips in every bite.

Provided by Happy Happy Nester

Categories     Dessert

Number Of Ingredients 10

½ cup shortening
1 tsp vanilla extract
1/4 cup light brown sugar (lightly packed)
1/2 cup granulated sugar
1 egg (beaten)
1 ½ cup flour
1/2 tsp salt
½ tsp baking powder
1 - 1½ cups chocolate chips
½ cup chopped walnuts (optional)

Steps:

  • Combine and mix flour, salt and baking powder in a bowl.
  • Place the egg in a small bowl and whisk with a fork thoroughly.
  • Whip shortening for a minute or two with a handheld mixer.
  • Add vanilla to the shortening and mix well.
  • Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
  • Next, add the egg mixture to the shortening and blend well.
  • Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
  • Once all the flour is added beat for a minute.
  • Add nuts and chocolate chips and mix well.
  • Preheat oven to 375 F.
  • Mold the dough into balls, place them on a plate, and refrigerate them for at least 15 minutes.
  • Place cookies on an ungreased cookie sheet.
  • Bake for 15 minutes until golden brown. Cool slightly and transfer to a wire baking rack. If baking in a non-convect oven, bake for additional 1-2 minutes.

Nutrition Facts : ServingSize 18 cookies, Calories 218 kcal, Carbohydrate 24.8 g, Protein 3.1 g, Fat 12.1 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 142 mg, Fiber 1.1 g, Sugar 15 g

CRISPY SMALL-BATCH CHOCOLATE CHIP COOKIES



Crispy Small-Batch Chocolate Chip Cookies image

These small-batch chocolate chip cookies are thin, crispy and will satisfy any craving for something sweet.

Provided by Virginia Willis

Time 25m

Number Of Ingredients 9

2 tablespoons unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
1 tablespoon unsweetened applesauce
0.25 teaspoon vanilla extract
4 tablespoons white whole-wheat flour
0.25 teaspoon baking soda
0.125 teaspoon kosher salt
3 tablespoons dark chocolate chips

Steps:

  • Preheat oven to 350°F. Line a baking sheet with a nonstick silicone baking mat or parchment paper.
  • Combine butter, granulated sugar and turbinado sugar in a small bowl. Using a rubber spatula, stir until well blended. Add applesauce and vanilla; stir to combine. Add flour, baking soda and salt; stir to combine. Add chocolate chips and stir to combine. Using a tablespoon measure, scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  • Bake until the cookies are golden around the edges, about 8 minutes. Let cool on the pan for 5 minutes, then transfer to a rack to cool and firm up, about 10 minutes.

Nutrition Facts : Calories 97 kcal, Carbohydrate 13 g, Cholesterol 8 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 70 mg, Sugar 9 g, Fat 5 g, UnsaturatedFat 0 g

TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES



Tate's Copycat Thin & Crisp Chocolate Chip Cookies image

These thin and crisp chocolate chip cookies are every bit as delicious as Tate's famous Bake Shop's.

Provided by Jennifer Segal

Categories     Desserts

Time 30m

Yield About 60 cookies

Number Of Ingredients 9

2½ cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur brand)
½ teaspoon baking soda
1 teaspoon salt
2½ sticks (1¼ cups) unsalted butter, room temperature
1 cup granulated sugar
¾ cup (packed) light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz) semisweet chocolate chips, best quality such as Ghriardelli, divided

Steps:

  • Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
  • Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
  • Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
  • Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.

Nutrition Facts : ServingSize 1 cookie, Calories 103, Fat 6 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 3 g, Sugar 8 g, Fiber 0 g, Sodium 53 mg, Cholesterol 16 mg

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

More about "chocolate chip crispy cookies recipes"

THIN CRISPY CHOCOLATE CHIP COOKIES - BAKER BY NATURE
thin-crispy-chocolate-chip-cookies-baker-by-nature image
2020-11-04 In a medium sized bowl whisk together the flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, …
From bakerbynature.com
4.9/5 (19)
Category Dessert
Cuisine American
Total Time 51 mins
  • Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
  • Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.


CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
crispy-chocolate-chip-cookies-sallys-baking-addiction image
2018-08-13 Crispy-edged chocolate chip cookies from Sally’s Cookie Addiction cookbook (page 26): Milk plus a higher ratio of white sugar to brown …
From sallysbakingaddiction.com
4.6/5 (109)
Total Time 2 hrs 25 mins
Category Cookies
  • See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
  • For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.


CRISPY CHOCOLATE CHIP COOKIE RECIPE - THE KITCHEN MAGPIE
crispy-chocolate-chip-cookie-recipe-the-kitchen-magpie image
2018-10-02 Crispy Chocolate Chip Cookie Recipe. This chocolate chip cookie recipe turns out wonderfully crispy, crunchy cookies and are …
From thekitchenmagpie.com
4.9/5 (148)
Total Time 25 mins
Category Dessert
Calories 121 per serving


CRISPY DOUBLE CHOCOLATE COOKIES - SAVOR THE BEST
crispy-double-chocolate-cookies-savor-the-best image
2018-10-13 Using mini chocolate chips lets the cookies bake extra thin and packs more chocolate into each bite. Crispy Double Chocolate Cookie. If …
From savorthebest.com
4.5/5 (159)
Total Time 25 mins
Category Desserts
Calories 98 per serving
  • Add the flour, baking soda, salt, cocoa and espresso powder together, whisk to combine and reserve until needed.
  • In a separate bowl, add the melted butter and the white and brown sugars. Mix the butter and sugar until well combined, you can use either an electric mixer or mix it by hand. Add the eggs and the vanilla and mix well.
  • Add the flour mixture to the wet batter and with the mixer on the lowest speed, mix the flour until well blended. Alternatively, you can stir the batter by hand with a large mixing spoon.


CRISPY AND CHEWY CHOCOLATE CHIP COOKIES - INQUIRING …
crispy-and-chewy-chocolate-chip-cookies-inquiring image
2020-03-24 These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. Top them with a pinch of flaked sea salt. …
From inquiringchef.com
4.3/5 (337)
Total Time 27 mins
Category Dessert, Snack
Calories 253 per serving
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy (about 3 minutes).
  • Add the eggs and vanilla and mix on low until evenly combined, scraping down the bowl as needed.
  • Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).


CRISP CHOCOLATE-CHIP COOKIES - RECIPE - FINECOOKING
crisp-chocolate-chip-cookies-recipe-finecooking image
2003-02-01 Heat the oven to 375°F and grease two baking sheets. Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and …
From finecooking.com
5/5 (3)
Category Dessert
Cuisine American
Calories 100 per serving


CRISPY CHOCOLATE CHIP PECAN COOKIE RECIPE • CRAVING SOME ...
2018-09-19 Crispy, chewy, rich Chocolate Chip Pecan Cookies are the perfect chocolate and nut cookie combo! A while ago I shared my family’s favorite cookie, the New Orleans Praline …
From cravingsomecreativity.com
Ratings 2
Category Dessert
Cuisine American
Total Time 22 mins
  • In a large bowl or mixer stand, add butter, brown sugar, and white sugar. Beat until creamy. Add eggs and vanilla and mix until well incorporated.
  • 1/2 cup at a time, add dry ingredient mixture to egg mixture and mix slightly between additions. Scrape the side of the bowl and mix until consistent. Do not overmix.


CRISP CHOCOLATE CHIP COOKIES RECIPE - CHOWHOUND
2007-10-12 1 Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside. 2 In the bowl of a stand …
From chowhound.com
4.5/5 (30)
Category Dessert, Snack
Servings 48
Calories 91 per serving
  • Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes.
  • Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.


CRISPY CHOCOLATE CHIP COOKIES RECIPE - GRANDBABY CAKES
2016-03-14 Instructions. Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside. In the bowl of your mixer, add butter …
From grandbaby-cakes.com
3.9/5 (11)
Total Time 25 mins
Category Dessert
Calories 266 per serving
  • In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.
  • In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
  • Next add in eggs one at a time and milk beating until incorporated. Then add in pure vanilla extract and beat until smooth.


HOW TO MAKE OUR POPULAR THIN AND CRISPY CHOCOLATE CHIP COOKIES
2019-05-10 In researching existing recipes, I found that there were two common tricks for creating thin, crispy chocolate chip cookies. One option was to simply increase the amount of butter in the recipe. This did make for thin and crispy cookies, as the extra butter melted and helped the cookies spread in the oven, but the cookies spread too much and were greasy …
From cookscountry.com
Estimated Reading Time 4 mins


CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR - IZZYCOOKING
2022-02-03 Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, cream butter and granulated sugar together using a handheld mixer. Beat in eggs one at a time and finally add vanilla. Mix in flour, salt, baking soda and baking powder. Then finally mix in the chocolate chips.
From izzycooking.com


CRISPY CHOCOLATE CHIP COOKIES RECIPE IN GRAMS - SIMPLE ...
2021-12-18 Crispy chocolate chip cookies recipe in grams. Stir in the chocolate chips. Stir in the chocolate chips and beat on low speed until evenly dispersed. Add flour, baking soda and salt, if using, and stir until soft cookie dough forms. 50 grams) 1 egg yolk (1/2 ounce; 1 1/2 sticks butter, melted (3/4 cup; 212 grams) 1/2 cup granulated sugar (3 1/2 ounces; 13 minutes on …
From simplechefrecipe.com


RECIPE: STALE POTATO CRISP CHOCOLATE CHIP COOKIES - THE ...
1 day ago Mix the flour, baking powder, bicarb and salt in a medium bowl and spoon into the mixer. Beat on the lowest speed and scrape down the sides of the bowl until the batter is smooth, about 1 minute ...
From thejc.com


CRISPY SMALL-BATCH CHOCOLATE CHIP COOKIES RECIPE | EATINGWELL
Healthy Chocolate Chip Cookie Recipes; Crispy Small-Batch Chocolate Chip Cookies; Crispy Small-Batch Chocolate Chip Cookies. Rating: Unrated. Be the first to rate & review! When chef and James Beard Award-winning cookbook author Virginia Willis shared her weight-loss strategies for an EatingWell feature, she said, "I do not want the enticement of dozens of …
From sixthaxis.of.dyndns.info


ULTIMATE CHOCOLATE CHIP COOKIES - CRISCO
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely. * If nuts are omitted, add an additional 1 / 2 C. semi-sweet chocolate chips. HEAT oven to 375ºF. Follow recipe above to prepare dough. Coat 13 x 9-inch baking pan with no-stick cooking spray. Spread dough ...
From crisco.com


THIN AND CRISPY CHOCOLATE CHIP COOKIES RECIPE | FOOD NETWORK
Get Thin and Crispy Chocolate Chip Cookies Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Comfort Food; Our Best Recipes ; See All Recipes. Recipe of the Day. Go-With-Anything Baked Chicken Meatballs. …
From carrot.recipes.does-it.net


Related Search