Crispy Thin Chocolate Chip Cookies have to be my very favorite. They seem to melt in your mouth with that buttery goodness and slightly melted bittersweet chocolate oozing from the crisp cookie.
I got my first taste of creating something with my own two hands that made a difference in someone’s life at the age of 12. There’s just nothing like that feeling.
I didn’t plan on it, but from an overflow of doing something I loved (making cookies) I was able to share the extra that I had made.
My chocolate chip cookies were perfect that day. My grandfather was a little under the weather so I asked my mom to drive me to his house and surprise him with these amazing cookies.
It was almost as if he was cured the minute he put one into his mouth. He started smiling and talking, and I felt elated. Something that I made with my own hands had healing power!
One of the first things kids learn to do in the kitchen is bake. Who doesn’t love baked delicacies? Most “feel good” foods are baked. What else would make more sense than making cookies for a child’s first cooking experience?
I’ve been making this particular chocolate chip cookie recipe for over 25 years and it has never let me down.
These crispy thin chocolate chip cookies bring a smile to my face every time I put one in my mouth! Maybe it’s the memory burned in my mind about the cookie’s healing power, but I don’t think so…I think they are just that good.
Crispy Chocolate Chip Cookies must be shared with the world; that’s one of the reasons I shared it with River Regions Living Magazine for their Thanksgiving edition.
The chocolate stays soft while the cookie stays crisp. The flavor is buttery and the cookies just melt in your mouth because of the butter in the recipe.
Seriously, these cookies are a must try. Once you try them, they will become a new favorite in your home.
Let these cookies be the first baking memories your kids have baking with you! You won’t be sorry you baked these goodies with your kids; if not for the cookies themselves, the memories you and your kids will create that will last a lifetime.
Freezing the Crispy Chocolate Chip Cookie Dough
By the way, it’s a great idea to make a double batch and freeze half of the dough.
Just roll the dough into a log on top of waxed freezer paper then fold the ends tightly and seal with freezer tape.
Don’t forget to label them with the date.
They will keep for several months in the freezer, but they probably won’t last that long – at least they don’t in my family.
You’ll have your own slice and bake cookies for those special times…from my home to yours!
Crispy Thin Chocolate Chip Cookies
Crispy Thin Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups 2 1/2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F. In a large bowl, combine the flour and baking soda. In a stand mixer fitted with the paddle attachment, cream the butter for about a minute then add the granulated and the light-brown sugar to the butter and continue mixing on medium speed until the mixture is fluffy and light. Reduce the speed to low and add 1/4 cup of water, salt, vanilla, and the eggs and mix until blended. Add the flour mixture and mix until combined. Stir in the chocolate chips.
- Drop a heaping tablespoon of dough 2 inches apart onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until golden around the edges. Allow to cool on the baking sheet for about 2 minutes then remove to a cooling rack until completely cool. Store in airtight containers for up to a week or in the freezer for 3 months.