The following “CHEW THIS!” column originally appeared a 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.

Super Thin Brown Sugar Chocolate Chip Cookies

If you are a regular follower of mine, then you know that I love love love a good chocolate chip cookie recipe. I really do not think that a person could have “too many” chocolate chip cookie recipes! I remember a few years ago, I posted another chocolate chip cookie recipe to my website and one of the comments was something like, “Another chocolate chip cookie recipe? How many could a person need?” At first, I could see her point. Then, after thinking about it, I realized, yes, an infinite amount of chocolate chip cookies would be my answer to the question, so maybe there are others out there who feel the same?

If anyone follows the current “food news” you will know that Crumbl cookies recently had a collaboration with Martha Stewart. Well, one of her cookies she picked for the project simply blew everyone away. So much so , in fact, that Crumbl decided to feature it once a week, every week, from now on. Which cookie was that? Her “Alexis’ Brown Sugar Chocolate Chip Cookie”, which is pretty similar to this one. I have made this cookie on and off for years and years and people just absolutely love them!

Super Thin Brown Sugar Chocolate Chip Cookies

4 sticks unsalted butter, soft

3 cups light brown sugar, packed

1 cup white granulated sugar

4 large eggs

1 tablespoon pure vanilla extract 

2 teaspoons baking soda

1 1/2 teaspoons salt 

3 1/2 cups white all-purpose flour

2 cups semi-sweet chocolate chips 

Start by creaming the unsalted butter until smooth and light. 

Cream in the packed light brown sugar and white granulated sugar. 

Beat in the large eggs, one at a time. 

Beat in the pure vanilla extract, baking soda and salt. 

Beat in the white all-purpose flour. 

Fold in the semi-sweet chocolate chips. 

Divide dough into 1/4 cup size balls and place onto a parchment lined baking sheet. Place in the freezer for 2 hours. 

When ready to bake, preheat oven to 375 degrees F. Line several large baking sheets with parchment paper. Place 4 balls of dough, spread out about 4 inches apart, onto each prepared baking sheet. 

Bake, one sheet at a time, in preheated oven for 15 minutes. 

Remove, cool and enjoy!

Ask and Answer: What is your favorite baking trick or hack? Email me and let me know!