I borrowed this recipe from one of my favorite blogs to read - Like Merchant Ships.
The author suggests using these cookies in gift baskets because they stand up better than thicker, more crumbly cookies. Amazingly enough, the only real difference between regular chocolate chip cookies and these - melted butter instead of softened or cold butter. I doubled the recipe and it made LOTS of cookies. Make sure you don't make them too big. The smaller they are, the more you can have! Right? Here's the recipe:
- 1 stick butter, melted
- 1 egg
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp vanilla extract
- 1-1/2 cups unbleached flour
- 6 oz. semisweet chocolate chips
Preheat oven to 350 degrees. Beat melted butter and egg, add sugars and mix well. Stir in vanilla, baking soda, and salt. Mix with flour and chips.
Place 1-inch balls of dough at least 2 inches apart on greased pans. Bake 10 minutes. Cool on cookie sheet. Cookies will continue to crisp out of the oven, yet they remain deliciously thin and chewy.
2 comments:
Yours turned out beautifully!
We've had a couple of people say that their recipes didn't turn out crisp yet chewy. How would you rate the texture of your batch?
Mine seem to come out thin and crispy, yet stay chewy even the next day. (Never had any last longer than that?)
The first few I made were too big and they needed an extra minute in the oven. When I started to make them smaller, they did better. I doubled my batch and it made LOTS. I gave away most of them, except the dozen or so I had for lunch that day! haha
Thanks! Is it ok with you that I "stole" your recipe? I'm pretty new to blogging and I don't want to step on anyone's toes.
Post a Comment