The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Thin and Crispy Chocolate Chip Cookies
Everyone knows the current cookie trend that is happening right now and as it goes on I can see the trend evolving more and more. Crumbl started it with their cookies that were and still currently are, packed full of sugar and super huge and super sweet. They are not branching off into brownies, cakes and pies. Why? Because, if you look around online and notice, the cookie trend is sagging. Nobody really wants the Crumbl type cookies anymore that taste like nothing but sugar. The trend is going thinner and crispier. There is even an up and coming cookie store called “Thins” that is becoming so popular in New York City that they are expanding their business down south as well as several places out west. A noticeable shift in the current trend for sure.
The recipe I am sharing here today is a thin and crisp cookie but not like the famous “Tate’s” variety. Those are thin and crispy almost to a fault because they literally shatter with just one bite, not only creating a mess but also being somewhat difficult to eat. The cookies I am sharing here today are thin and crispy but once you bite into them, they are still a little tiny bit chewy in the middle, therefore not creating a “shattering” effect and being more pleasurable to eat. You do not need to refrigerate this dough before baking or wait for anything much to come together. Just blend, mix and bake. These are delicious!
Thin and Crispy Chocolate Chip Cookies
2 1/2 sticks unsalted butter, soft
1 1/4 cups white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1/4 cup water
1 tablespoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups white all-purpose flour
12 oz semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.
In a bowl cream together the soft unsalted butter with the white granulated sugar and packed light brown sugar until light in color and fluffy in texture. If using a stand mixture this should take about 4 minutes.
Add in the large eggs, water and pure vanilla extract and beat well before adding in the salt and baking soda. Blend well.
Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.
Drop heaping tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake, one sheet at a time, for 20 minutes.
Remove and allow to cool slightly before enjoying.
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