Thin and Crispy Chocolate Chip Cookies

These are my favorite chocolate chip cookies! Super thin and extra crispy. Fabulous!

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.

Chocolate Crisps

This are the perfect quick candy to stir up for a Holiday gift. The mixture of chocolate and cranberry pairs unbelievably well with the crunch of the corn flakes. If you are really in a hurry, pop these into the refrigerator to finish setting up and drying.

Chocolate Crisps

1 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
3 cups corn flakes
1/3 cup dried cranberries

Line a large baking sheet with parchment paper.

In a medium sized microwave safe bowl combine the milk chocolate chips and bittersweet chocolate chips. Microwave on high for 3 minutes, stirring every 30 seconds, until the chocolate is smooth and melted.

In a large bowl pour corn flakes and dried cranberries. Pour melted chocolate over corn flakes and dried cranberries.

Combine well, coating every single corn flake and dried cranberry with the melted chocolate.

Place large scoops onto prepared baking sheets. Sprinkle the top with salt if desired.

Allow to set up before enjoying.

Salted Oatmeal Chocolate Chip Cranberry Cookies

The name of these may be a mouthful but they are delicious! These are thin and crisp. Filled with bittersweet chocolate, dried cranberries and sprinkled with Fleur de sel. Perfect for the upcoming Holidays!

Salted Oatmeal Chocolate Chip Cranberry Cookies

2 sticks unsalted butter, soft
3/4 cup light brown sugar
3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups quick cooking oats
1 3/4 cups white all-purpose flour
10 oz bittersweet chocolate chips
6 oz dried cranberries
Fleur de sel, for sprinkling

Start by preheating your oven to 375 degrees F. Line several large baking sheets with parchment paper.

In a bowl cream together the soft unsalted butter with the light brown sugar and white granulated sugar until smooth in texture and light in color.

Add in the pure vanilla extract and beat in the large eggs, one at a time.

Beat in the baking soda, salt and quick cooking oats. Carefully add in the white all-purpose flour and combined until mixed.

Fold in the bittersweet chocolate chips and dried cranberries.

Drop by tablespoon size balls onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove, cool and serve.

Texas Sheet Cake Cookies

I stumbled upon this recipe through a Facebook post and decided to try it. Turns out the recipe needed a little adjusting but the basics and the final result are delicious! The cookie is soft and the frosting, fudge.

Texas Sheet Cake Cookies

For the cookies…
1 box Devil’s Food cake mix
2 large eggs, beaten
1/3 cup vegetable oil

For the frosting…
1 stick unsalted butter
3 tablespoons whole milk
2 tablespoons unsweetened cocoa powder
2 1/2 cups confectioner’s sugar
2-3 tablespoons water

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a bowl combine the cake mix, beaten eggs and vegetable oil. Mixture will be thick.

Place heaping tablespoon size balls onto prepared baking sheets and bake one sheet at a time in preheated oven for 14 minutes.

Once the cookies are cool, make the frosting. In a medium sized sauce pot over medium heat melt the unsalted butter with the whole milk and unsweetened cocoa powder. Once the mixture is melted, smooth and combined, add in the confectioner’s sugar and beat until smooth. Add tablespoons of water into the frosting and beat until frosting is thick but spreadable.

Pour the frosting carefully onto each cookie, spreading over the whole cookie.

Allow the frosting to set for about 5 minutes, eat and enjoy.

Magnolia Table Chocolate Chip Cookies

I have to admit that I am not the biggest fan of “fixer upper” shows because let me be honest, I am not sure I would know which end of a hammer to use! Ha! Much less how to rebuild a bathroom, tear down a wall or build on a whole other level to a house! Are you kidding me!? So when Joanna Gaines released her debut cookbook, “Magnolia Table” I skipped it. That all changed when I found a copy at my local Cracker Barrel store and decided to give it a look. I was impressed! The first recipe I tried – for her chocolate chip cookies – was fabulous! I have several more recipes marked to try but had to rush in and share the chocolate chip cookie recipe with everyone! This cookie has zero white sugar – and all light brown sugar. Less butter too, which surprised me. The cookie is a bit crisp outside and tender inside. The dough is possibly the best I have ever had too! Luckily there was enough dough left after my snacking to bake a few off! Ha!

Magnolia Table Chocolate Chip Cookies

2 1/2 cups white all-purpose flour
Heaping teaspoon baking soda
1/2 teaspoon sea salt
1 stick unsalted butter, softened
2 cups light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.

In a large bowl whisk together the white all-purpose flour, baking soda and salt.

Beat the soft unsalted butter with the packed light brown sugar until lighter and fluffier than starting – and combined.

Beat in the large eggs followed by the pure vanilla extract.

Once the mixture is smooth and silky add in the flour mixture all at once and beat until slightly crumbled but combined.

Beat in the semi-sweet chocolate chips.

Place larger tablespoon size balls of dough onto the prepared baking sheets, leaving some room between each dough ball.

Bake, one sheet at a time, in preheated oven for 12 minutes. Remove and cool slightly.

This recipe was adapted from “Magnolia Table” by: Joanna Gaines. All rights reserved.