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Recipe

Crisp Chocolate-Chip Cookies

Scott Phillips

Yield: Yields about 6 dozen 3-inch cookies.

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

Ingredients

  • 12 oz. (1-1/2 cups) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown-sugar 
  • 2 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 13-1/2 oz. (3 cups) unbleached all-purpose flour
  • 1 tsp. table salt
  • 1 tsp. baking soda
  • 12 oz. semisweet chocolate chips

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 100
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 15
      Sodium (mg): 55
      Carbohydrates (g): 12
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Arrange oven racks in the upper and middle positions of the oven. 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 brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.
  • In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.
  • Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Reviews

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Reviews

  • user-2483412 | 06/12/2017

    This is the only recipe you will ever need if your enjoy thin and crispy chocolate cookies! The secret is in the refrigerating of the dough overnight and greasing the baking sheets with each batch. I am partial to using dark chocolate chips vs. semisweet with this recipe. I also add extra chips so there is plenty of chocolate distributed in each cookie. I have varied batches with roasted chopped nuts, to add variety.

  • locust | 05/10/2008

    My son, the Cookie Monster.... (he's 40 LOL) said they were delicious and wanted to know which one of my books produced these - thank you FC & Bonnie Jean Gorder for an excellent cookie, not too sweet. I baked in the convection.

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