Our crunchy, chocolate chip cookies are the perfect balance of thin and crumbly cookies – the right amount of gray in the middle. These cookies are very irresistible with chocolate chips, brown sugar reviews and vanilla.
If you love thin, fragile, slight chocolate chip cookies, this cookie recipe is for you. There are so many chocolate chip cookies. They spread well on a baking sheet (hence fragile edges), but Middl stays a little deck, because we use a mixture of granulated sugar and brown sugar.
For thick cookies, you can cool the dough (the advice below) or use our Easy chocolate chip cookieswho hold their shape a little more while baking. And for more cookie inspiration I am a big fan of them Chewy Chocolate Pancakes:Authority
The main components
- Flour. I use all the goals of flour. Some bakery likes to use bread flour so that their chocolate chip cookies chew. If you want to experiment with it, the dough can be dry, so consider a tablespoon or add two milk. When measuring the flour, use the spoon and cleaning method for compiling the flour, to fill in your metric measurement with our recipe.
- Baking soda. I prefer baking soda chocolate chip cookies on dusting powder because it helps them brown, climb and fall back slightly.
- Butter. The recipe uses unprocessed butter, but you can use salted butter if that’s what you have. Because the butter called the recipe, you need to skip 1/2 teaspoon of salt (so reduce salt, called 1/4 teaspoon). Note that this recipe requires room temperature butter. If you want to prepare cookies right now, use our Easy chocolate chip cookie recipe It calls for melted butter.
- Eggs. Eggs blink our Cookie baking wealth and taste. Use room temperature eggs for the best results. If your eggs are directly from the refrigerator, take them in a glass of warm water for a few minutes to make them warm up with a recipe.
- Sugar. I love this cookie recipe for granular and brown sugar combination. Cereal sugar helps them spread and be fragile around the edges, while the brown sugar adds to the taste and keeps a little chewing in the center.
- Vanilla and salt. These are for the taste. I am generous with my vanilla.
- Chocolate. Use the chocolate you love. I usually go to semi-sweet chocolate because it doesn’t make my cookies very sweet. Dark chocolate or chocolate combination is also fun.
How to make crispy, chocolate chip cookies
These homemade chocolate chip cookies are easy. We use stop mixer but you can make these cookies with a hand mixer if it’s all you have. If you don’t have too, try our Easy chocolate chip cookies That call for melted butter, which means that they only need to spoon.
We can’t get enough of this fragile, snatched cookies. There is a good bet that you will find a big bag of cookies in our refrigerator right now (this dough freezes like a dream. I shared my advice).
You will start butter, sugar and vanilla, until they see light and fluffy. See the photo for reference or watch our video. It usually takes me for about 3 minutes to get to this moment at my stop mixer with medium speed. Now you will add eggs, which only needs a quick mixture.
From there, you can slow down your dry ingredients (flour, baking soda and salt), then steam your chocolate and mix until they are made of cookie dough. If you are currently trying to eat cookie dough (who is not), consider our preparation edible cookie doughwhich comes out eggs and flour warms a little so that it is safer to eat crude.
You have several options at the moment. First, you can bake cookies right away. If you do it, they will get like our video. You will get a thinner cookies with crisp edges and slightly chewing centers. Second, you can cool the dough, which is a great trick for even more delicious cookies that don’t spread so much when they are baked. And finally, you can freeze the dough, which always wins for days or weeks when you need a cookie fix!
The photo below shows how I freeze or freeze my cookie dough. Frozen dough is hard to dig so I’m driving it before freezing or freezing to keep some elbow power in the future. More holder and cooling advice are recipe.
Crispy Chocolate Chip Pancakes
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Preparation
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Make this chocolate chip cookies if you love fragile edges, slightly chew centers and cookies that are on a thinner side. I love them and they remind me of what I get in my local bakery. You can bake these cookies immediately without frosting, giving you thinner cookies that spread a little more on a baking sheet (like in our video). You can also cool the dough and bake it for a few hours or a night slightly thicker for chewier cookies. Both are great. It just depends on your schedule.
Makes 24 cookies
Watch to make the recipe
You will need
2 ½ Cups (325 g) All importance of flour, spoon and aligned
1 ¼ Teaspoons of baking soda
3/4 teaspoon of fine sea salt
1 cup (230 g) unprocessed butter at room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light packed brown sugar
1 ½ Teaspoon vanilla extract
2 large eggs at room temperature
2 cups (340 g or 12oz) Chocolate chips
Directions:
1Place the oven lower third to the shelf. Heat the trunk 350 ° F (180 ° C). Draw two baking sheets with parchment paper or use silicone baking.
2Kiss the flour, baking soda and salt together in the middle bowl and set aside.
BookletAdd the butter, sugar and vanilla in a bowl of stop mixer with tap trailer. (Or, in a mixing bowl using a hand mixer). Cream butter and sugars together with medium speed (speed on our mixer) until light and fluffy, 3 to 5 minutes.
ThreeWrite the bowl sides and bottoms, then add the eggs. Mix 30 seconds with medium low speed. It’s good if the eggs are not fully included.
5Turn off speed to the lowest parameter and add dry ingredients in the third, mixing up just combined with 1 to 2 minutes.
6 years oldAdd chocolate chips and mix with low speed until it is just included. Now, you can move up to 3 days to bake or cool or freeze it up to 3 months (tips are low).
HaLeave 3 tablespoons of dough (or use a large cookie scoop) on baking sheets. Leave 2 inches between cookies to allow spread.
HaBake cookies, one sheet at once and once spin when cooking for 15 to 18 minutes. Cookies should be golden brown edges, but light in the middle. Let the cookies cool for 2 minutes on a baking sheet, then move the wire rack to completely cool.
HaKeep cookies in an airtight container for up to 3 days at room temperature or one week in the refrigerator.
Adam and Junny tips
- Keeping baked cookies. Store in an airtight container to 3 days at room temperature or refrigerator. Refrigerator for longer storage (up to 3 months).
- Cookie cookie dough. If you have time, cooling dough is even better chocolate chip cookies. Night or two helps in the refrigerator moisture moisture, making cookies thicker (but still fragile. In a container that are separated by parchment paper sheets. Keep cookie dough refrigerate for up to 3 days.
- Cooling cookie dough. Keep the frozen cookie dough in the refrigerator up to 3 days. Draw a baking sheet with parchment paper and make dough as usual. Sweeten cookies on baking sheet. You can collect the baking hooks together, just don’t let you touch. Freeze up to heavy. Transfer frozen baking pebbles in an airtight container or plastic bag. Store in the refrigerator. Bake frozen cookies without melting, adding 3 to 5 minutes of baking.
- Make small cookies. Drop 1 ½ tablespoon pigs or use an average cookie scoop on a baking sheet. Bake 9 to 13 minutes.
- This recipe is adapted and inspired by day bakery and original chocolate chip recipe
- Nutrition facts are assessed.
Nutrition by service
The amount of serving
1 Cookie:
Compound
Scintend
243
Compound
Protein
3 g
Compound
Carbohydrate
33 g
Compound
Dietary fiber
1 g
Compound
General sugar
22 g
Compound
Total fat
12 g
Compound
Saturated fat
7 g
Compound
Cholesterol
36 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
