Saturday, August 13, 2011

Thin and Crispy Chocolate Chip Cookies

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 T vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips

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

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

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. Just before baking, remove the tray from the freezer and press cookies down a bit on the baking pan.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through (7 1/2 minutes). Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Makes 36 cookies


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