Several people asked for this recipe for chocolate chip cookies that come out crispy and chewy and thin. After several false starts and ruined cookie batches, this recipe has been created. The cookies come out perfect. The recipe isn't adjusted for altitude or for foreign markets where the metric system of measuring in used. Splenda is used for sweetening the cookies and for brown color. Note that it does NOT keep blood sugar low. Diabetic eaters beware of this if worrying about a fasting blood sugar.
These are really delicious cookies, too!
Crispy, Chewy and Thin Chocolate Chip Cookies (Tollhouse Style)
- 1 1/3 cups all-purpose white flour, sifted well
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup Splenda brown sugar blend, firmly packed
- 1/4 cup Splenda granulated white sugar blend (for sweetness)
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup semi sweet chocolate chips, best quality
- 1/8 cup pecans or walnuts, optional
Directions Preheat the oven to 400 degrees F. Line cookie sheets with parchment paper
In a stand mixer, cream the sugars and butter until pale and fluffy, about 3 minutes. Add the egg until well incorporated. Add the vanilla. Sift flour, then remeasure to insure that only 1 1/3 cups flour is measured. Incorporate salt and baking soda. Slowly add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces. Fold in nuts.
Scoop out the dough onto the prepared cookie sheet keeping two inches apart for spreading.
Bake until golden brown, 10 to 12 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!