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.
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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.
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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