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nameThin and Crispy Chocolate Chip Cookies
descriptionFor those who like thin and crispy cookies.
urlhttps://12tomatoes.com/thin-and-crispy-chocolate-chip-cookies
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Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg plus 1 egg white, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet or milk chocolate chips
Preparation
  1. Preheat oven to 325°F and line 2 baking sheets with parchment paper, set aside.
  2. In a bowl whisk together flour, baking soda, and salt, set aside.
  3. In another bowl, beat butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the egg, egg white, and vanilla.
  5. Gradually add in dry ingredients, mixing until just combined. Fold in the chocolate chips.
  6. Using a 1/4 dry measuring cup portion out the dough, rolling it into balls.
  7. Place only 4 to 5 cookies onto the prepared baking trays, these cookies will spread. Place the remaining portioned balls of dough in the freezer until ready to use. Bake for 12 to 13 minutes until the edges are golden.
  8. Repeat the baking process with the remaining cookie dough. Let the baked cookies rest for 2 to 3 minutes before trying to lift and remove from the parchment paper.
For those who like thin and crispy cookies.
Course: Dessert
Allergen(s): Eggs, Wheat, Gluten, Eggs, Wheat, Gluten

Recipe adapted from Your Home Based Mom.

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Thin and Crispy Chocolate Chip Cookies

Chocolate chip cookies with thin and crispy texture.

Thin and Crispy Chocolate Chip Cookies

5 from 1 votes
Cuisine: American
Servings: Makes about 18 cookies
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg plus 1 egg white, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet or milk chocolate chips

Preparation

  1. Preheat oven to 325°F and line 2 baking sheets with parchment paper, set aside.
  2. In a bowl whisk together flour, baking soda, and salt, set aside.
  3. In another bowl, beat butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the egg, egg white, and vanilla.
  5. Gradually add in dry ingredients, mixing until just combined. Fold in the chocolate chips.
  6. Using a 1/4 dry measuring cup portion out the dough, rolling it into balls.
  7. Place only 4 to 5 cookies onto the prepared baking trays, these cookies will spread. Place the remaining portioned balls of dough in the freezer until ready to use. Bake for 12 to 13 minutes until the edges are golden.
  8. Repeat the baking process with the remaining cookie dough. Let the baked cookies rest for 2 to 3 minutes before trying to lift and remove from the parchment paper.