Thin Crispy Chocolate Chip Cookies

2
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.

Rating:
★★★★★ 3 votes
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)

How to Make Thin Crispy Chocolate Chip Cookies

Step-by-Step

  • 1Preheat oven to 300'F.
  • 2Beat 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.
  • 3In 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.
  • 4Stir in the chocolate chips and pecans if using.
  • 5These 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.
  • 6Make sure the cookies are at the very least 2 inches apart, they spread a lot.
  • 7When 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.
  • 8I 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.
  • 9Enjoy!

Printable Recipe Card

About Thin Crispy Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate