Thin and Crispy Chocolate Chip Cookies

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OMG, so good! My co-worker made these and they were some of the best I've ever had.

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I made these almost exactly as written (including the water except I did not have thin wafer chocolate chips so just used the normal ones. It still came out wonderfully. I used parchment paper and only four to a sheet and they came out the perfect size. I do believe they are better the day they are cooked although acceptable the day after (they didn't last longer than that! I love that they can be frozen until needed. I'm adding this recipe to my "best of" list and it will be made many times! Many thanks Terri!

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Hi all, this is one of the bakers here at Auntie Em's Kitchen. This recipe is correct and it does include the water, although it is not listed in the list of ingredients. Please note that this cookie is very much like a tuile cookie, a very thin cookie, and it will spread. It will work best if the dough has been chilled long enough so that it doesn't spread too much. It is best to bake these on parchment paper, or silpat, to help you remove the cookies easily as they can stick to the pan. I hope that you all find this helpful and good luck with your baking. (: P.S. We use a 1 5/8 ounce scoop here at the restaurant and you have to cool the cookies on the cookie sheet or they will break when trying to remove them from the pan.

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A Delious sweet AWESOMENESS

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I had a problem with the batter being to thin as well. So I though more flour. I looked up other recipies of this yeild they say 4 CUPS OF FLOUR. So I added MORE FLOUR and it worked.

I give 2 stars for the mistake but 4 after the fix. A good recipie. Guess the shop that sells them wanted to keep it a secret!!

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flavor is awesome but!!!!!!!!!!!!! my failed twice now.. i did everything and they turned out super flat they all just spread out to the point i had to scrape them off the pan ??? why ..i took them out of the freezer and onto the pan straight into the oven ...any clue's ???????????????

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Water is not listed in the ingredients, why does it say in directions to mix 1/3 c. water w/ vanilla?

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In the video she used the flat disc chocolates that you use for candy making. Great recipe.

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What size spoon or scoop is used for the cookies? Did I miss it? And do you cool the cookies on the cookie sheet?

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The basic dough was good...texture and flavor. Pending a sweet tooth...the amount of sugar can be modified. Did discover a variation using chocolate chips. I substituted chocolate shavings. Chips vs shavings...the shavings won! Recipe ingredients and procedures...real keaper!
Annie , Fremont , CA