Recipe: Thin and Crispy Chocolate Chip Cookies
🕒 Cook Time: 22 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 37 minutes
Description: Indulge in the ultimate chocolate chip cookie experience with this delightful recipe. Inspired by the pages of the Chicago Tribune and originating from “Cookwise” by Shirley Corriher, these thin and crispy cookies are a true delight for your taste buds. Perfectly balanced with pecans, buttery goodness, and a generous amount of chocolate chips, these cookies will surely become a favorite in your household.
Recipe Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, Kid Friendly, Sweet, Mixer, < 60 Mins, Oven, Small Appliance
Nutritional Information (per cookie):
- Calories: 145.6
- Fat Content: 9g
- Saturated Fat Content: 4.2g
- Cholesterol Content: 12.3mg
- Sodium Content: 64mg
- Carbohydrate Content: 16.3g
- Fiber Content: 0.8g
- Sugar Content: 9.5g
- Protein Content: 1.3g
Yield: 30 cookies
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pecans |
| 3/4 | Cup unsalted butter |
| 1 1/2 | Cups flour |
| 1/2 | Teaspoon salt |
| 1/2 | Teaspoon baking soda |
| 1/2 | Cup sugar |
| 1/2 | Cup light brown sugar |
| 1/3 | Cup light corn syrup |
| 3 | Tablespoons milk |
| 2 | Teaspoons vanilla extract |
| 1 | Cup chocolate chips |
Instructions:
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Preheat oven to 350°F (175°C).
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Roast the pecans: Spread the pecans evenly on a baking sheet and toast them in the preheated oven until fragrant and lightly browned, approximately 10 minutes. Transfer the toasted pecans to a bowl and stir in 2 tablespoons of butter to coat them. Set aside.
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Increase oven heat to 375°F (190°C).
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Prepare dry ingredients: In a separate bowl, sift together the flour, salt, and baking soda. Set aside.
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Cream butter and sugars: In the bowl of an electric mixer, combine the remaining butter, sugar, and light brown sugar. Beat on medium speed until light and fluffy, approximately 3 minutes.
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Incorporate wet ingredients: Mix in the corn syrup and milk until the mixture is smooth and well combined. Reduce the mixer speed to low.
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Blend dry ingredients: Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
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Fold in pecans and chocolate chips: Gently fold in the toasted pecans and chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
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Form the cookies: Drop rounded tablespoons of cookie dough onto lightly greased or parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
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Bake: Place the prepared cookie sheets in the preheated oven and bake in batches until the edges of the cookies just begin to brown, approximately 12 minutes per batch.
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Cool: Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely.
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Enjoy: Once cooled, indulge in the irresistible thin and crispy chocolate chip cookies with a tall glass of milk or your favorite hot beverage. Store any leftovers in an airtight container for maximum freshness.
These thin and crispy chocolate chip cookies are sure to be a hit with family and friends alike. Enjoy the perfect balance of crunchiness, sweetness, and chocolatey goodness in every bite!
