Thin crispy cookies with chocolate chips
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 26
Complexity: easily
Servings: 26
Nutritional value per serving:
Calories 128, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 17 G., fiber 1 G., cholesterol 16 mg, sodium 61 mg, sugar 11 G.
Calories 128, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 17 G., fiber 1 G., cholesterol 16 mg, sodium 61 mg, sugar 11 G.
American chocolate chip cookie lovers are divided into two camps: those who prefer soft and chewy cookies, and those who prefer thin and crispy ones. If you're in the latter camp, this recipe is for you! It lacks the key ingredient that makes these cookies moist—brown sugar. Despite this, these crispy cookies are delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups premium flour
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 110 g of butter at room temperature
- 3/4 cup superfine sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1.5 tbsp. semi-sweet chocolate granules
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the flour, salt, and baking soda. In a large bowl, beat the butter and sugar with a mixer until light and fluffy, about 4-5 minutes. Beat in the egg, then the vanilla. Gradually fold the flour mixture into the butter mixture until a soft dough forms. Stir in the chocolate chips.
- Drop the dough in 1-tbsp heaping heaps onto the prepared baking sheets, spacing them about 7 cm (3 inches) apart (a standard baking sheet holds about 6 cookies). Bake the cookies until golden brown around the edges, about 12–14 minutes. Transfer them to a wire rack to cool completely. Bake the remaining cookies.
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