Julie, you’re now my “go to” when searching for delicious food ideas and recipes….thanx! Thanks again for sharing the recipe! I’ve made them three times in n the past week and even conducted a cookie battle to compare them with the cookie recipe from the NYTimes. Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Yes, but baking soda is more traditional and will help with the spread. These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. In a large bowl, beat the butter and sugars until pale and fluffy. Line baking sheets with parchment and set aside. To my surprise, they turned out JUST like the pictures with ripples on the crispy edge with a soft chewy centre. To make the chocolate chip cookies: Place the 12 tablespoons of butter in a small saucepan and melt it over medium low heat. buttery. The thin ones with the rumpled edge. I like my chocolate chip cookies thick & pudgy. But one of the secrets is including an extra egg yolk – which guarantees that oh so gooey chewy chocolate chip … I can’t wait! will be making them tomorrow… and will update…, these cookies are perfect…. . Hi! Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Any suggestions to what i am doing wrong? I’ve tried so many recipes and this one was the exact one I’ve been searching for! Most recipes for chocolate chip cookiesuse the same core set of ingredients. Made these last night! Preheat oven to 350 degrees. When you need to spread some happy, pull these out of your closet. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Dang, where were you when I was searching for metaphors last night? maybe go smaller so they don’t run into each other?? What size spoonful of dough should I use? I finally found my favorite chocolate chip cookie recipe. Cream the butter in a mixer. My go to cookie recipe! I tried this recipe and they turned out cakey!!!!! 3 x 3 on the outside, 2 in the middle lane? Sorry, I don’t have it.. but there are plenty of free programs online you can use to analyze a recipe! It’s fine but, no idea what happened here. Once the cookies have cooled, transfer them to a wire cooling rack until they are set. 1 teaspoon Baking Soda. Go big on brown sugar. The cookies were amazing and turned out exactly as I wanted them to, thin, chewy and delicious. Thank youuuu! ❤️ feeding people. Plus, since the batter … A lower quantity of butter would make them spread less. It’ll also help me make sure that what im ding is correct, for example, I would be able to know what the consistency of the batter should be etc. Sure! Maybe I should try weighing instead. Thanks for this recipe. Looking at the ratio again, with the high butter and sugar to flour, this formula should produce a thin, chewy cookie. Ha – yes, just regular butter! Cool on … New! Perhaps the internet doesn’t need another chocolate chip cookie, but you, sweet friends, I bet that you need a chocolate chip cookie. So easy to put together, and they turned out exactly like yours! I will definitely file this recepie away for future use!! If you’re leaving the cookie dough overnight, or want thinner cookies, use 180g flour. There is a dense softness in the middle – it’s not all snap. Food columnist on CBC radio, contributing food editor for the Globe + Mail. These cookies were amazing! Very similar. i was wondering if you could maybe make a video of you making the cookies because i find that it would be easier to follow. I just had one after cooling down, and these are it, Julie! perfect. Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. STEP 2. Beat in the eggs and vanilla. I find people are confused if you say “salted butter”, which isn’t what it’s commonly referred to and often people think it’s something different. so happy… these look exactly like the cookie i want . I, I made these simple swirled cocoa meringues for a, It’s extra important to support the small indepe, These are a few of my favourite things. In a large bowl or in the glass bowl of your stand mixer, melt the butter for 30-40 seconds or until it … This one doesn’t call for that. Thanks so much! That could be! chewy…omg!!!! I only had dark brown sugar on hand and mini chocolate morsels, but they still came out divine! I was was wondering why my cookies spread out too much. Instead of light brown sugar can I use dark brown sugar? Thanks! Mine do! i made these, they were delicious but i didn’t get the ripple effect like you did in the picture. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. Remove from oven and allow to cool on wire racks. But they didn’t have any of the ripples that yours have. I know they’re meant to be thin cookies, but they were so thin they had holes in. How to Make Thin and Crispy Chocolate Chip Cookies. My brother and I have been searching so long for the perfect thin chocolate chip cookie, I made these tonight and they were absolutely perfect. Warm from the oven and they will melt in your mouth. I mixed raspberr, I made a galette today, and spread the pastry with, Hanukkah starts this week, and so (by request!) Finally my cookies are PERFECT! Or will it make a difference in the cookie? But you will lose the thin and chewy texture here – it’s unfortunately the butter and sugar content that makes them thin and chewy! thank u?? I love the way they look like a pond after you’ve dropped a stone in – rings of ripples, some of them overlapping. 2 large Eggs. Here’s what Alton recommends for customizing your cookie to get that indulgent, chewy bite: 1. Make sure butter and eggs are room temperature ( I used unsalted butter) and that you’re NOT packing flour into the cups but instead lighting scooping and levelling off to avoid too much flour. So excited, the search is over! These were PERFECT! I was on the search for thin, chewy cookies like Subway, but had no luck. That is so odd! My wife and I made these tonight. They’ll just be a bit more molasses-y. When I cooked them they looked as if they melted in the oven. Hi Hana – you can always cut back on the sugar.. usually in cookie recipes you can get away with cutting back to half, even. I usually use salted – people most often keep salted butter in the house, and you need salt in a recipe anyway! so glad to hear you liked them! Instructions. My boyfriend also reached for seconds and thirds. Interesting! . I’ve made them multiple times and the recipe consistently turns out well. So happy they reconnected you with your inner Cookie Monster! If you like your cookies thin – this recipe is for you! Now I need to make another batch! Will the cookies still have those lovely ripples? (1 cup is 2 sticks.) We are breaking out the big cookie scoop and the best dark chocolate chunks and turning the oven temp up a little and creating the ultimate THICK and CHEWY Chocolate Chip Cookies. 1 teaspoon Baking Powder. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. I just made these….The dough seemed thicker than I expected. letting the dough rest and firm up a bit, or chill it for a few hours, or turn the oven temp by 25 degrees- some ovens are cooler and the dough melts before it has a chance to set! Could you please give me a recommendation on what to do next time to make them better. So when my boyfriend Jay admitted he prefers thin cookies … They’re my mom’s favourite! They turned out perfectly! It would depend on your ingredients and the heat of the oven… you could try adding a bit more flour (maybe 1/3 cup?) Enjoy these chewy chocolate chip cookies with a cup of tea. Error: There is no connected account for the user 10628115 Feed will not update. . This is the place for thick cookies, chocolatey chunk cookies, rise and spread and puff and turn golden cookies, deserving of a flakey salt sprinkle cookies, hunky handful of a cookie cookies. This is a fantastic recipe and I love them but do you have a suggestion as to how much sugar I can cut down(for health reasons) without it affecting the great qualities your recipe has? Switch flours. Use a higher ratio of brown to white sugar. These taste like the cookies from my high school cafeteria – I have never been able to find anything like them. I just ate four, and had to give the rest away to save me from myself. Sorry for the super late comment/question.. just stumbled across this recipe today and was wondering if I would be able to use browned melted butter instead of just regular butter? Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. I really like the taste, but I want to perfect the texture. About 20 - 3” cookies Total time - 2 hours Active time - 15 minutes Chilling time - 1 hour Baking time - about 10 minutes Equipment - Electric or stand mixer, baking sheet, parchment paper or silicon mat. It turns out there is no one true chocolate chip cookie – just a few favourites you can keep tucked away in your wardrobe of chocolate chip cookies. I made this recipe and recall mine *almost* blobing together. They are…were delicious. Once they’re set, place them in an … Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, plus overnight chilling (optional but it makes them taste better). Yes, I am going to go there and say this is the BEST Chocolate Chip Cookie you will ever make! Most of the recipes I tried were chewy; however, they were too thick for my liking. Remove … I’ve had this recipe made properly before though by someone else, and it was phenomenal. these cookies are too darn good and a single batch was not enough! Sift the flour and baking soda into a bowl, then add the salt … If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. best cookie recipe i ever made. And yes, you could use one egg instead of two! I tried them again using your recipe exactly but this time I took the pan out and banged it which created ripples and put it back in but then the middle ended up being so thin that there were holes in my cookies ? 2. These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better. and not cakey at all… perfect. I bake as many as I need. Will definitely try it this weekend. ? I have no idea how you got 18 cookies out of this. Preheat the oven to 325 degrees F (165 degrees C). Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. THIS IS THE ONE! I used chocolate chips, I think next time I’ll try chunks. It might help to specify that in the written recipe. I don’t have any parchment paper but am dying to bake these cookies! I followed the recipe and the first batch of cookies turned out terrible. The cookies came out perfect with little mounds of chips sticking up every where. I will keep looking for a new recipe. Will keep for three days in an airtight container. Can baking soda be substituted for powder? 1 cup Cake or Pastry Flour. That’s just the way they turn out for me! This is why I just say ‘butter’, and people can use what they have. I got 18 too! What would be an ideal amount to use to ensure they won’t be too greasy? Hmm.. these are supposed to spread a lot, but if you want them to spread less, chill the dough first, or add about 1/2-1 cup more flour, or turn the oven temp up a bit. Is there a way to remedy this? (Recipe li, Who’s planning to do a reverse advent calendar t, Put on some Christmas music and made… bagels. Beat in the eggs and vanilla. We have been searching for a “flat” chocolate chip cookie recipe for a while. Thanks for sharing! Very very yummy but do have access to the nutritional info per cookie? It may not sound like it but these things came out great. Stir in the … In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Thanks for posting! I also increased thr salt & vanilla by 50%, but that’s just a personal preference. Just to report back that the cookies were a hit at the bake sale. Total Time 35 mins These crispy chocolate chip cookies are perfect for anyone who loves a little crunch in their cookie. This recipe was not good. I have a great go to recepie, but wanted thin & chewy, & your blog came up in the search. Any tips on what I may have done wrong? then i found you…. Slowly add the flour, baking … Stir in the chocolate chips. Thanks so much for your quick response. I had to tell them no at three and that they would be snacks in lunch for the coming week. Just the recipie I’ve been looking for! Cook, cookbook author, writer, eater. I ended up changing this recipe and the rest of the cookies turn out much better. Line cookie sheets with parchment. Thank you so much for the delish cookies my young boy loved them , he has type 1 Diabetes that is why ask about the Nutritional info Carbohydrates in specific.thanks again from Canada. Add the sugars and beat until fluffy. Yay, I’m so glad to hear it!! These spread more than usual, so I’d say maybe 8 per sheet? Give it a try! If you want to give the dough more texture, tear the … It’s like everyone had been replaced by thin cookie loving aliens who just didn’t know any better. These were the style of cookie my mom made for our family in my youth. An, I had some Christmas cards printed this year... th, This error message is only visible to WordPress admins, Curried Red Pepper & Butternut Squash Soup, Turkey Chili with Butternut Squash & Apples, And now for something completely different. Oh no, that’s so odd! Some think it’s a failure when their cookies spread thin and smash into each other, but they’re the kind my mom likes best. what did i do wrong? Thank you so much, I’m so excited to bake these throughout the holidays! Unfortunately my glob of dough was far too big but still came out tasty. I found this recipe and loved the way the cookies looked but I couldn’t see what in your recipe was different from all the ones I tried. This is the second Julie recipe I’ve tried (Well actually my 12yr old granddaughter busted out the measuring cups today). i have been searching for days on the internet for an ooey gooey chocolat chip cookie with a crunchy outside…. The cookies are oatmeal cookie perfection; thin and chewy with a nice pop of flavor from the chocolate and the molasses, and then there’s a hint of spice from the cinnamon. Pulse enthusiast. Truly the most ideal chocolate chip cookie. This is the second time I’ve made them and I kept thinking they were a bit “off”, and even this time around the thought that it might be missing some salt crossed my mind! So pleased! I am BEAMING! Add the eggs, one at a time, then the vanilla. Did you level them off, or were the measuring cups heaping? The Best Chocolate Chip Cookies (thick & chewy, crispy on the outside and soft in the middle, and lots of complex flavors and textures) Continue to Content Thin and Chewy Chocolate Chip Cookies I decided to give it a try today hoping they at least come out thin even if they don’t look like the picture. With a higher ratio of butter and sugar to flour, they melt and spread and caramelize more drastically than those made with more eggs and flour. The cookie edges turn slightly brown while they’re baking and cool off to be perfectly crispy, but the cookies are soft and chewy in the center. what could I have done wrong? They came out super flat. Can’t wait to try (again) the right way! I just scooped flour out of the bin. If you love Subway cookies these are great dupe! It might make them even more thin and puddle-like though.. you may need to chill it a bit before baking, or add a touch more flour. I thought that might work, too. Thank you for sharing the recipe! Preheat oven to 350 degrees (F). Love it! Thank you, merci, gracias! That’s the idea! Yes they are a bit dangerous to have in the house…! I made them with my family and they are amazing. Don’t overwork the dough as this will toughen the cookies. Sadly, her recipe died with her 15 years ago. I had to share the recipe with him immediately. Is it okay to substitute the parchment paper with foil? Brought back many great memories. Most baking recipes I’ve seen always call for unsalted, so I just assumed that what was meant since it didn’t specify. This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. These Thin Chewy Chocolate Chip Cookies are soft, perfectly stackable, have a delicious caramel undertone, and have perfectly golden edges. Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate … Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. In a … What could I have done wrong…didn’t come out crinkly like yours ?? Oh my goodness. Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown. If you have time, leave the dough overnight for the best flavour and texture. It does for sure, but not in a bad way… they’re a bit denser, with a more complex flavour. Aw, thanks Gail! 1 cup Sugar. Bake for 10 minutes or until deep golden, then cool the cookies on a wire rack. The only change I made was to up the ante and use chopped 100% bittersweet Valrhona chocolate — which put them right over the top. ... Me too, me too…love all the cookies..soft, chewy, crispy, thick or thin. In a small bowl, whisk together the flour and baking soda; set aside. Fantastic. I’ve made a batch and frozen them. I use a scoop that’s probably 3 Tbsp? https://alexandracooks.com/2013/07/10/canal-house-chocolate-chip-cookies And while I generally like chopped dark chocolate in my cookies to provide larger puddles and tiny bits speckled throughout, chocolate chips work just fine here. Like you say there’s no definitive chocolate chip cookie recipe and it really depends on individual taste– but these are exactly perfect for my taste! I’m in the process of losing weight, but I allow myself one cheat day a week, & I’d been dying for home baked cookies! Good Food DealGet 40% off when you adopt a Pomora olive tree. I’m making these tonight. They should have been super thin and chewy! Notify me of follow-up comments by email. hi, i wanted to make this cookies soon, but im afraid if the cup to grams converter that i usually use isn’t correct, and may caused a fail cookie , would you mind write down the grams version of this recipe? crunchy. These cookies are so good and are probably the best I’ve ever tasted!