Thin Crispy Chocolate Chip Cookies

Jo Zimny

By
@EmilyJo

Who doesn't love chocolate chip cookies? Hubby doesn't like soggy cookies and asked me to make some crispy cookies that he could take to work, so I found this recipe and thought I'd give it a try. Make sure you leave a lot of room between the cookies, they really spread when baking.

I made mine with vegan margarine, gluten free chocolate chips and used Xylitol instead of the white sugar and they worked out perfect.


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Ingredients

1/2 c
butter
1/2 c
firmly packed brown sugar
1/3 c
granulated sugar
1/2 tsp
vanilla
1 c
all purpose baking mix
3/4 tsp
baking soda
1/4 tsp
salt
1 c
semi-sweet chocolate chips
1/2 c
chopped pecans (optional)

Directions Step-By-Step

1
Preheat oven to 300'F.
2
Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer. Make sure you blend the mixture very well. Beat in 3 tablespoons of water and the vanilla. Make sure the mixture is again well mixed. Scrape the sides down often.
3
In another bowl mix the flour, baking soda and salt. Stir or beat the dry mixture into the butter sugar mixture. Beat until very well incorporated.
4
Stir in the chocolate chips and pecans if using.
5
These are quite sticky so I used a tablespoon to measure the batter and a smaller spoon to scoop it out and put on my silpat sheets on my 12"x15" baking tray.
6
Make sure the cookies are at the very least 2 inches apart, they spread a lot.
7
When done remove from the oven and cool the cookies on the tray for at least 5 minutes. These cookies can fall apart if you move them while they are warm. Then, with a metal spatula remove to a wire rack to cool further.
8
I have a little fan in my kitchen and turn it on when I have items to cool. It works great and speeds up the cooling time.
9
Enjoy!

About this Recipe

Course/Dish: Cookies, Chocolate