During this quest for the perfect chocolate chip cookie, one must ask themselves a very important question: Chewy or Crispy? I always thought without a doubt that chewy was the only way to go but after I tried Martha’s Thin and Crispy cookies I feel a little torn between the two options. Her cookies are perfectly light and buttery, making them very addictive! The cookies in this photo turned out a little square because I didn’t have time to bake a third batch. But I actually quite like the shape, and the result was a larger cookie so whose to complain?
- yield Makes about 3 dozen
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
QUEST COOKIE RATING – 8.5 – [10 = perfect — 1 = would not make again]