Thin and Crispy Chocolate Chip Cookies
- 2 cups packed light brown sugar
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 whole eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups white flour
- 1 1/2 teaspoons table salt
- 3/4 teaspoon baking soda
- 1 pound dark chocolate or chocolate chips
DirectionsWatch how to make this recipe
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Terri Wahl, Auntie Em's Kitchen