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Crispy Chocolate Chip Cookies

In my office there is often heated debate over what makes a good chocolate chip cookie. Some people are in the chewy camp and others are in the thin crispy camp. Then there’s the debate over nuts. Do they ruin the cookies or make them perfect? Also, what kind of chocolate?  Classic semi-sweet morsels, chunks, milk or dark? I must say that the debate has really got me thinking… what is the “perfect” chocolate chip cookie? I decided to use Cooking with My Kid to do a little cookie experimenting. We started today with the thin crispy type. No nuts. Stay tuned in the coming months for several variations.

Prep Time: 15 mins  Cooking Time: 15 mins (per batch)

2 sticks butter (room temp)
2 eggs (room temp)
1/2 cup granulated sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 bag Nestle semi-sweet chocolate morsels

Preheat oven at 350 degrees. Prepare two cookie sheets with Silpat mats. Sift flour, baking soda and salt together and set aside. Cream butter and sugars with paddle attachment on electric mixer. Add eggs and vanilla.  Slowly add flour mixture until blended. Stir in chocolate chips. Drop rounded tablespoon sized scoops of cookie dough onto baking sheet.  Be sure to space evenly with room for cookies to spread. Bake for 13 to 15 minutes or until golden brown. Transfer to wire rack to cool. Makes 3 to 4 dozen cookies.

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