Friday, August 8, 2014

Thin & Chewy Chocolate Chip Cookies

Hey Hey! I'am so excited about these cookies that I wanted to get them posted ASAP! These could quite possibly be my favorite chocolate chip cookies that I make. I took another cookie recipe that I use a lot, and adapted it a bit and out came these amazingly thin, chewy, delicious tasting chocolate chip cookies! If you're like me and can't ever try out enough chocolate chip cookie recipes, add these to your list to make! Enjoy!!
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Ingredients:
1 1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Stick Butter, slightly melted
1 Egg, room temperature; slightly beaten
1 1/2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
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Directions:
Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

20 comments:

  1. mm, i love cookies, these look wonderful!

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  2. I have never met a thin AND chewy cookie. YUM

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  3. Hi

    Slightly melted butter, do you put it in the microwave to slightly melt it.

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  5. why thank you for your comment on my cake. that means alot coming from you! :) email me at melodie1980@gmail.com so i have your email and i can send you the recipe. could you stick about a dozen of these cookies in a box and mail them to me? they look delicious. please? and . . . why is it that you are my cousins wife and we have NEVER met? kinda crazy, huh?

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  6. hey girl! yummy and I can never find the perfect recipe for choc chip cookies. gonna try them this weekend. hey i need a good choc cake with choc icing recipe maybe even a sheath cake thats good. do you have one? email is momof2boys96@yahoo.com
    thanks

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  7. also do your cookies turn out better on parchment, air baked or using a pampered chef stone? I love my stones but wondered what worked for you!

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  8. Rather nice blog you've got here. Thanx for it. I like such themes and everything connected to this matter. I would like to read a bit more on that blog soon.

    Kate Benedict
    kiev escort girl

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  9. These cookies are perfect.. my bf loves them.

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  10. It turned out to be the most disastrous cookie recipe I've ever attempted. Against my better judgement I blended the egg and butter together separately and when it refused to combine tried again wasting several pounds in the process.

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  11. I just wanted to write a real review. Your recipe was awesome. I was afraid I made a mistake since they puffed up even when I took it out of the oven, but the cookies settled and sunk into a thin, crisp, chewy chocolate chip cookies! Thank you so much! :) So far, my favorite and LEGIT recipe!

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  12. I stumbled upon your recipe after a rather desperate week-long search for the perfect chocolate chip cookie. By perfect, I mean thin, chewy, melt-in-your-mouth deliciousness with a hint of crunch on the outer ring and ooey gooey toffee-like cookie center with hints of dark chocolate morsels. The picture drew me in. My expectation were dampened when I saw the butter (which I failed to melt partway but was so soft that parts of it were liquidy anyway) wasn't and wouldn't fully blend in with the eggs and vanilla (very interesting technique as I imagine small bits of butter were left in the dough and then melt during the baking process, allowing the cookie in process to puff up magnificently and then settle into tender chewiness with a bit of cooling). I had to mush the flour in with my hands to get everything well blended since I decided to forego the use of my hand blender. Other than these little digressions, I closely followed the recipe and was rewarded with my dream cookies. Some notes for people making it for the first time: I found that the butter/eggs/vanilla would not combine fully for whatever reasons, and it doesn't resemble the texture of a sugar/butter creaming. It's liquidy and small gloopy bits of butter will be visible. Mix it with the dry ingredients, though, and you've got a very yummy cookie dough waiting to go in the oven. The cookies will bake up to be very very soft in the center, almost liquidy, but as long as the edges are golden brown, you should be good to go. Let them sit, and the centers will solidify, cracks will form that reveal the near transluscent like middle that signifies a chewy, tender cookie. They evey stayed soft the next day but didn't last long enough for me to test what their actual longevity would be. Thank you so much for this declious recipe!

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  13. I abslolutely love this recipe... exactly what I was looking for! For my family though, I would have to 4x the recipe... a single batch would be enough for my husband (he loves chocolate)! I'm new to your site, and I already believe it's my favorite! Thanks for letting me join!

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  14. Just came across this recipe...have been looking for a new choc chip cookie....these are WONDERFUL!!!! Made them twice in 3 days. Batch is small, which is good as you'll want to eat them all!! Regarding other comments about the butter and egg not blending....my first batch it didn't and the 2nd batch it did. I used butter softened in the micro so that 2-3 tbs were melted, the rest soft. Just threw the wet ingredients in the stand mixer until they blended. But, even when they didn't, cookies were still fab. Also, upped the salt to 1/2 tsp....just liked the addition of a bit more salt. Thank you for sharing this great recipe!!!!!

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  15. Yep, these are the best choc chippers I've ever made. Made them 2 nights in a row. First night I used cold butter which didn't combine wll with the eggs and vanilla so I added the sugars then creamed, then the rest. Turned out great. The second night I creamed the room temp butter then added the vanilla then the egg, combined much better. So good, added a touch more salt. When you take them out of the oven they will look puffy and underdone. It's ok, they will "sink" into themselves as they cool, just make sure the edges are browned.

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  16. how many cookies does this recipe make approx?

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  17. I've made these cookies a million times; they're a favourite in our house.

    However, when I get to the step to mix everything together my dough doesn't turn out like yours in the picture. I actually have to mix it with my hands because it's not sticky enough. However, I can squish the dough into a ball which makes some delicious cookies.

    It's been driving me crazy though... what am I doing wrong that the consistency of my dough is too dry?

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    2. I'd say you need to add less flour. It has to be sticky before it's refrigerated or it'll come out a much harder consistency when you do bake. I used to make this mistake all the time when I first started baking. If you'd prefer, you can add a bit extra egg yolk and/or vanilla extract to moisten up the dough. Good luck in the kitchen!♥

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  18. This is some amazing food porn. *-*

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