Zutaten für Thin Crisp Chocolate Chip Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
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Zubereitung von Thin Crisp Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Position oven racks in the middle and upper thirds of the oven.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar using a stand mixer on high speed until light and fluffy (about 1 minute).
- Stop the mixer and scrape down the sides of the bowl.
- Add 2 large eggs and 1 teaspoon vanilla extract. Beat on low speed until just combined.
- Increase mixer speed to high and beat for another minute until light and fluffy.
- Stop the mixer and scrape down the sides of the bowl again.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips using a wooden spoon or spatula. Do not overmix.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving 2 inches between each cookie. For extra-thin cookies, gently flatten the dough balls slightly with the back of a spoon.
- Bake for 8-10 minutes, rotating baking sheets halfway through, until the edges are deep golden brown and the centers are lightly golden. If cookies aren't spreading sufficiently, gently shake the baking sheet during baking.
- Remove cookies from oven and let cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
2 g
Zucker
30g
Fett
16g
Kohlenhydrate
3g
