Friday, April 8, 2016

Chocolate Chip Cookies Thin & Crisp

Everyone has a favorite chocolate chip cookie recipe and it seems as though there are a million variations. It took me a long time to decide and I thought that soft and chewy cookies were my favorite, until I made these. 
They are thin, light, and crisp, but still have the richness of the butter and the almost caramel taste of the brown sugar. 
I make them small (so I can eat more!) and this recipe yields about 12 dozen. 
Use the mini chips so that you get a nice even dispersal of the chocolate in every bite. 
What do you do with 12 dozen cookies? Well, my best advice is don't be left alone with them because they are too tempting. Today I'm taking a portion of them to several friends who need a little joy. The rest of them will get sealed in freezer bags and frozen to enjoy during our next neighborhood park gathering.  By freezing, they stay fresh and crisp for a month or so. Not that they have ever lasted that long...

Chocolate Chip Cookies Thin & Crisp

4 sticks of butter (room temp)
3 cups brown sugar
1 cup white sugar
4 large eggs
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp vanilla
1 package mini chocolate chips

Preheat oven to 375 
Using a power mixer, cream together butter & sugar. 
Add eggs and vanilla & mix until well incorporated. 
In a separate bowl, combine flour, baking soda and salt. Using a wisk or simply a fork stir until well mixed. This helps to make sure they are evenly combined before you add to the wet mixture. Also, it is much the same as sifting as it adds air to the mixture. 
Add the flour mixture to the butter/sugar/egg mixture one cup at time. Mix on low speed in between additions. 
Lastly, add the package of mini chocolate chips and mix on low briefly so that they are dispersed through out the dough. 
On a baking sheet lined with parchment drop by teaspoon full about 2 inches apart. Bake for 8 minutes. 
Cool for about 2 minutes then remove to cooling rack. 

Making them small yields about 12 dozen. If you like them larger, experiment with the size before committing to a large bake. They will spread substantially. 

Why parchment? After a lot of readin, research, cookie baking & cookie eating. It makes a big difference in the final cookies coming out perfectly brown & evenly done. Not that the research wasn't fun, but trust me on this one. 

Reminder, as with most cookies, they will continue to bake even after coming out of the oven. 8 minutes was a consistent bake time in my gas oven. They should be a light golden brown, and will darken as they cool. 

Y'all enjoy and if you bake these, remember to share them with someone special.