The 8 Recipes Chocolate Chip Cookie Lovers Need to Have
In the chocolate chip cookie civil war, the lines are clearly drawn — and sides are rarely crossed. Lovers of crisp, crumbly cookies seldom associate with those who favor thick, chewy cookies, and this is only the beginning. To navigate the great cookie debate, we’ve rounded up eight chocolate chip cookie recipes. From soft to salty, there is bound to be at least one that satisfies your sweet-tooth’s cravings.
1. Thin and Crispy
For one set, an ultra-thin cookie with a crunch factor in every bite is the epitomize of the chocolate chip cookie world. Baker Bettie has cookies that will spread out, becoming thin and crispy as they bake.
- 1 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 sticks unsalted butter
- 1 large egg
- 1 tablespoon vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/4 cup all-purpose flour
- 2 cups chocolate chips of your choice
Directions: Preheat oven to 350 degrees Fahrenheit. Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until light and fluffy, about 3-5 minutes. Reduce the speed and add the egg and the vanilla. Increase the speed and mix until well combined.
Sift together the flour, salt, and baking soda in a separate mixing bowl. Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips. Scoop large mounds of dough (about 3 tablespoons each) onto baking sheets lined with parchment paper or a silpat. It is best to only scoop about 6 cookies per sheet to allow enough room for spreading.
Bake for 15-18 minutes, rotating halfway through. Remove cookies from baking sheet onto a cooling rack to cool completely.