I only had dark brown sugar on hand and mini chocolate morsels, but they still came out divine! THIS IS THE ONE! ? STEP 2. Crispy Chewy Chocolate Chip Cookies Are The Ultimate Classic Cookie Recipe! The cookies were amazing and turned out exactly as I wanted them to, thin, chewy and delicious. I reduced how large each started on the second batch…I had to make more because my grandkids devoured them in minutes! Is there a way to remedy this? If you like your cookies thin – this recipe is for you! It might help to specify that in the written recipe. Thanks so much for your quick response. In a large bowl or in the glass bowl of your stand mixer, melt the butter for 30-40 seconds or until it … The cookies taste amazing but they spread very quickly on the pan forming one big cookie even though I spaced them 4 per tray. What could I have done wrong…didn’t come out crinkly like yours ?? Julie, you’re now my “go to” when searching for delicious food ideas and recipes….thanx! I know they’re meant to be thin cookies, but they were so thin they had holes in. You'll Need: Parchment Paper Chocolate Chips Thin and Chewy Chocolate Chip Cookies Ingredients 2 1/4 cups flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 egg 2 ounces whole milk 1 1/2 teaspoons vanilla extract 16 Tablespoons salted butter 1 cup sugar 1/2 cup light brown sugar 2 cups semisweet chocolate chips Instructions Preheat oven to 375 Thanks for sharing. BIG PROBLEM! Make sure butter and eggs are room temperature ( I used unsalted butter) and that you’re NOT packing flour into the cups but instead lighting scooping and levelling off to avoid too much flour. HI! Cool on … In a large bowl, beat the butter and sugars until pale and fluffy. . I mixed raspberr, I made a galette today, and spread the pastry with, Hanukkah starts this week, and so (by request!) And while I generally like chopped dark chocolate in my cookies to provide larger puddles and tiny bits speckled throughout, chocolate chips work just fine here. I’ve tried so many recipes and this one was the exact one I’ve been searching for! Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Beat in the eggs and vanilla. Thanks for this recipe. I had to share the recipe with him immediately. Go big on brown sugar. Grease cookie sheets or line with parchment paper. We have been searching for a “flat” chocolate chip cookie recipe for a while. I used chocolate chips, I think next time I’ll try chunks. To make chocolate chip cookies that are paper thin and almost see through with crispy edges – there’s a few key things: A higher ratio … Perhaps you added too much flour? This is why I just say ‘butter’, and people can use what they have. Instructions. For the sake of radio conversation. So excited, the search is over! Perhaps most importantly, use bread flour instead of all-purpose. I made this recipe and recall mine *almost* blobing together. Warm from the oven and they will melt in your mouth. I find people are confused if you say “salted butter”, which isn’t what it’s commonly referred to and often people think it’s something different. Instructions. i have been searching for days on the internet for an ooey gooey chocolat chip cookie with a crunchy outside…. perfect…… mmmmmmmmm good. I wonder if folks who found these cookies cakey might be mistaking 1 cup of butter for 1 stick? I also increased thr salt & vanilla by 50%, but that’s just a personal preference. Maybe I should try weighing instead. These taste like the cookies from my high school cafeteria – I have never been able to find anything like them. ? Very very yummy but do have access to the nutritional info per cookie? Space out evenly on the baking sheets, leaving enough space between each to allow for spreading. Thank youuuu! Fold in the Preheat oven to 375º. If you love Subway cookies these are great dupe! these cookies are too darn good and a single batch was not enough! I’m making these tonight. This one doesn’t call for that. Will definitely try it this weekend. letting the dough rest and firm up a bit, or chill it for a few hours, or turn the oven temp by 25 degrees- some ovens are cooler and the dough melts before it has a chance to set! Hi! I tried them again using your recipe exactly but this time I took the pan out and banged it which created ripples and put it back in but then the middle ended up being so thin that there were holes in my cookies ? Line 2 large baking sheets with parchment paper and set aside. My grandmother made cookies that look just like this and she passed away before anyone could get her recipe. Add to the butter mixture and beat on low speed until combined. Sorry for the super late comment/question.. just stumbled across this recipe today and was wondering if I would be able to use browned melted butter instead of just regular butter? Give it a try! I just ate four, and had to give the rest away to save me from myself. I am BEAMING! Slowly add the flour, baking … Most of the recipes I tried were chewy; however, they were too thick for my liking. Makes about 1 1/2 dozen cookies. Two pans later the cookies came out the way they were supposed to! That could be! The cookies are oatmeal cookie perfection; thin and chewy with a nice pop of flavor from the chocolate and the molasses, and then there’s a hint of spice from the cinnamon. … Oh yay, I’m so glad you liked them!! They’re my mom’s favourite! Although mine seem to be paper thin but still have that crunchy chewy texture I was looking for. Hi Julie, I just scooped flour out of the bin. Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. hi, i wanted to make this cookies soon, but im afraid if the cup to grams converter that i usually use isn’t correct, and may caused a fail cookie , would you mind write down the grams version of this recipe? Maybe there was too much cookie batter per cookie? Sadly, her recipe died with her 15 years ago. I just had one after cooling down, and these are it, Julie! I’m in the process of losing weight, but I allow myself one cheat day a week, & I’d been dying for home baked cookies! Just added a little flour. Use a higher ratio of brown to white sugar. Most recipes for chocolate chip cookiesuse the same core set of ingredients. Huge hit around here. Drop the dough in large spoonfuls, spacing them about 2 inches apart to give them room to spread, on a parchment-lined baking sheet. https://alexandracooks.com/2013/07/10/canal-house-chocolate-chip-cookies I have tons of recipes for chocolate chip cookies here on my site, but none of them offer up both chewy … They turned out perfectly! How many spoonfuls do you make per cookie sheet? That’s the idea! I made a batch to bring to CBC earlier this week, and since we were discussing the science behind chocolate chip cookies, I decided to make a thinner, chewier batch to contrast my thick, chewy portraits of perfection. So when my boyfriend Jay admitted he prefers thin cookies … I don’t have any parchment paper but am dying to bake these cookies! Can baking soda be substituted for powder? Like you say there’s no definitive chocolate chip cookie recipe and it really depends on individual taste– but these are exactly perfect for my taste! Hi Julie! YUM! Ha – yes, just regular butter! . I usually use salted – people most often keep salted butter in the house, and you need salt in a recipe anyway! I finally have found the best chocolate chip recipe for my liking. I got 18 too! It would depend on your ingredients and the heat of the oven… you could try adding a bit more flour (maybe 1/3 cup?) Heavenly. The cookies came out perfect with little mounds of chips sticking up every where. If you have time, leave the dough overnight for the best flavour and texture. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. buttery. These cookies are so good and are probably the best I’ve ever tasted! I’ve been looking for a recipe just like this one (thin, crispy, chewy) for the LONGEST time. Just to report back that the cookies were a hit at the bake sale. Switch flours. Thanks! My brother and I have been searching so long for the perfect thin chocolate chip cookie, I made these tonight and they were absolutely perfect. It’s like everyone had been replaced by thin cookie loving aliens who just didn’t know any better. I’ve tried many that promised to be thin and chewy but they missed the mark. Finally my cookies are PERFECT! Preheat oven to 350 degrees (F). They are…were delicious. Definitely would have loved to know to use salted butter! If you’re leaving the cookie dough overnight, or want thinner cookies, use 180g flour. Oh my goodness. I’ve made them three times in n the past week and even conducted a cookie battle to compare them with the cookie recipe from the NYTimes. I get asked ALL the time if I have a recipe to share for thin and crispy or ultra chewy chocolate chip cookies. I’m sooo addicted to these. I made these to bring to work and they were a hit!!! The cookie edges turn slightly brown while they’re baking and cool off to be perfectly crispy, but the cookies are soft and chewy in the center. These are amazing!! I made them with my family and they are amazing. They should have been super thin and chewy! Sorry, I don’t have it.. but there are plenty of free programs online you can use to analyze a recipe! Preheat oven to 350 degrees. then i found you…. 2 cups Flour. Will keep for three days in an airtight container. (1 cup is 2 sticks.) What size spoonful of dough should I use? The only thing wrong is that mine turned out very thin. Thanks! Brought back many great memories. They pooled together and I had to basically cut them into cookie squares. Thanks so much! For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill. These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better. (Recipe li, Who’s planning to do a reverse advent calendar t, Put on some Christmas music and made… bagels. I’ve made a batch and frozen them. I followed the recipe and the first batch of cookies turned out terrible. 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