Thin and Crispy Chocolate Chip Cookies
https://ift.tt/2MW1zvs These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It's all about baking your cookies low and slow. Photography Credit: Cindy Rahe Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store? If you have, then you probably know that they are crazy delicious. My son and I can demolish a package of these in no time at all, which is totally dangerous and led to me banning myself from buying them. It did not stop me from coming up with a homemade version, however. Why Crispy Chocolate Chip Cookies are the BestUsually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception. These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee. The semi-sweet chocolate chips don’t become puddles, as is the trend right now in the world of chocolate chip cookies, but are dispersed throughout the batter. Thank goodness, because it gives you some relief from the addictive buttery crunch of the cookie. How to Make Crispy Chocolate Chip CookiesA lower oven temperature and patience are keys to the success with these cookies—along with lots of butter (let’s be real). Instead of aiming for an under-baked center, like we sometimes do with chewier versions, we want these cookies to bake until they’re done through the center and become thin and deeply browned around the edges, but not burnt. I bake these at a lower oven temperature for a longer time to ensure they spread a little to create that delicate crisp edge and so they can bake all the way through to crunchy perfection. I use a little extra leavening in the form of baking soda to make the cookies rise and fall which helps with spreading and crisping as well. There’s also a higher ratio of butter and sugar than many chocolate chip cookie recipes. Along with a longer bake in a lower oven, give these cookies the toffee-like flavor that is one of its signature features. HOW TO STORE CHOCOLATE CHIP COOKIES TO KEEP THEM CRISPYThese cookies can be stored at room temperature in an airtight container for several days. To really ensure maximum crispness, I add a packet of silica gel to the container to absorb any extra moisture. (I usually just reuse the ones from other packaged goods, such as seaweed snacks.) MORE CHOCOLATE CHIP COOKIE RECIPESThin and Crispy Chocolate Chip Cookies RecipePrintIngredients
Method1 Preheat the oven to 325°F. Line two baking sheets with parchment paper. 2 Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side. 3 Combine the butter and sugars: In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes. 4 Beat in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth. 5 Add the flour: Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.
6 Scoop out the cookies: Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet). 7 Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool. 8 Cool the cookies: Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Thin and Crispy Chocolate Chip Cookies on Simply Recipes. Thank you! PrintCindy Rahe Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert. Recipes via Simply Recipes https://ift.tt/2F9fkDA September 23, 2018 at 09:11AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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