Thin and Crispy Chocolate Chip Cookies

Name: Thin and Crispy Chocolate Chip Cookies
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 454 grams dark chocolate or chocolate chips; 355 milliliters granulated sugar; 473 milliliters packed light brown sugar; 2 teaspoons table salt; 414 milliliters (3 1/2 sticks) unsalted butter, room temperature; 1 Tbsp vanilla extract; 532 milliliters white flour; 3 whole eggs

Thin and Crispy Chocolate Chip Cookies requires roughly 1 hour and 25 minutes from start to finish. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 260 calories. This recipe serves 36. This recipe covers 3% of your daily requirements of vitamins and minerals. Several people really liked this dessert. This recipe from Foodnetwork requires table salt, flour, granulated sugar, and eggs.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes.

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Granulated Sugar

Brown Sugar

Butter

Cream

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Stand Mixer

Add the eggs one at a time until well incorporated.

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Egg

Mix in 1/3 cup of water and the vanilla.

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Vanilla

Water

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture.

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Baking Soda

Butter

All Purpose Flour

Salt

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Whisk

Bowl

Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

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Chocolate

All Purpose Flour

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

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Spread

Dough

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Baking Sheet

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through.

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Oven

Remove from the oven and cool.

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Oven

Remove the cookies with a flat spatula to prevent breaking.

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Spatula

Equipment

Ingredients

Servings:

1teaspoons

baking soda 454grams

dark chocolate or chocolate chips 355milliliters

granulated sugar 473milliliters

packed light brown sugar 2teaspoons

table salt 414milliliters

(3 1/2 sticks) unsalted butter, room temperature 1Tbsp

vanilla extract 532milliliters

white flour 3

whole eggs

Recommended wine: Cream Sherry, Madeira, Prosecco, Port, Moscato Dasti

Cream Sherry, Madeira, and Prosecco are my top picks for Chocolate Chip Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "