Chocolate Cookie Thins Recipes

TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
• In a small bowl, whisk together the flour, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
• Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
• Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
• Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

CHOCOLATE CHIP COOKIE THINS

Steps:

• Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a small bowl and set aside.
• Combine the sugar, oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Fold in the chocolate chips.
• Drop teaspoonfuls of batter 2 inches apart on the prepared baking sheets. Bake for 7 minutes, remove the sheets and press the cookies down with a wooden spoon or the bottom of a measuring cup. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

CHOCOLATE THINS

Steps:

• Preheat the oven to 400 degrees.
• Butter a 14 x 18inch baking sheet with 1 tablespoon of the butter.
• Cream the remaining butter with 1/2 cup of the sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the sifted flour and cocoa.
• Using your fingers, which have been run under cold water and dried, spread the batter over the baking sheet, completely covering it to the edges.
• Beat the egg white until stiff and spread it over the batter. Combine the cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg white.
• Bake for about 10 minutes. Remove from the oven and immediately cut the pastry into about 24 diamond, square, or oblong shapes.
• With a metal spatula, carefully remove the cookies from the sheet and cool.

THE THIN

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

THIN AND CRISP CHOCOLATE CHIP COOKIES

Steps:

• 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.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
• Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.