Home > Recipes > Thin and ChewyChocolate Chip Cookies

Thin and Chewy Chocolate Chip Cookies

If you crave the buttery, soft, chewy cookies sold in franchise chocolate chip boutiques, here you have them. They puff up in the oven, then collapse as they cool, forming an unevenly wrinkled surface. The dough contains a little extra butter and twice as much brown sugar as white, so they stay soft and chewy.

Ingredients:

• 5 ounces (1 1/4 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 1 large egg
• 1 plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup nuts
• 1 cup (6 ounces) chocolate chunks or chips
• Makes about 2 1/2 dozen cookies

Note: In hot, humid weather, reduce the amount of butter to 1 stick (4 ounces) to prevent these cookies from spreading too much.

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets about 3 inches apart. Bake for about 10 to 12 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.