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.

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.

Molasses Chocolate Chip Cookies

Trail Blaise

I love the flavor of molasses in these cookies! Fabulous!

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Molasses Chocolate Chip Cookies

6 tablespoons unsalted butter, soft
1/2 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon molasses
2 teaspoons pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 heaping cup white all-purpose flour
1 1/4 cups semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Cream together the soft unsalted butter, packed light brown sugar and packed dark brown sugar for 8 minutes on medium high speed in stand mixer.

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

Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.

Place tablespoon size amounts of dough onto the parchment lined baking sheets. Bake one sheet at a time for 10 minutes. Do not over bake! Cool and enjoy.

Graham Cracker Chocolate Chip Cookies

Trail Blaise

A friend of mine sent me a recipe for chocolate chip cookies that replaces some of the flour with graham cracker crumbs! I could not wait to try it and I am so glad I did! These are really different, really delicious and really easy! Give them a try.

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Graham Cracker Chocolate Chip Cookies

1 stick unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups graham cracker crumbs
3/4 cup white all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the softened unsalted butter and lightly packed light brown sugar until light in color and fluffy in texture.

Beat in the large egg and pure vanilla extract. Stir in the graham cracker crumbs, white all-purpose flour, baking soda and salt.

Fold in the semi-sweet chocolate chips.

Place teaspoon size amounts onto the parchment lined baking sheets and roll into balls. Press each ball down slightly with the palm of your hands.

Bake, one sheet at a time, in preheated oven for 8 minutes. They will look underdone but they’re not. Allow them to cool on their baking sheets.

Enjoy!

Southern Vanilla Pudding Chocolate Chip Cookies

Blaise the Baker

Originally published on “Blaise the Baker” August 27th, 2018

I have been cleaning and clearing out some of my cookbook collection while I wait for Facebook to allow me to start a new account. About a month ago my Facebook was hacked and I thought I had fixed it. Not the case! A couple weeks later I found out my account had indeed been compromised and there was no turning back – or “changing my password” in terms of saving it. I tried everything. I went through – saved photos and what I could – then deleted. And yes, this included my “Blaise the Baker” fan page with almost 4,000 “likes”! Crushed and upset does not even begin to describe my emotions but what can I do? I hope once my social media accounts are back up and running that you will follow along with me. Once they are set up I will make sure and post the links here so you can follow along. In the meantime I thought I would share a new cookie recipe that I am obsessed with!

I stumbled upon a recipe for “Southern” style chocolate chip cookies in an old cookbook of mine and decided to try them. They use powdered instant vanilla pudding in the mix and although I have made cookies like this before, it is the melting and cooling of the butter – as well as how they are mixed that make all the difference. Delightfully different – tasty – chewy and just slightly tan colored.

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Southern Vanilla Pudding Chocolate Chip Cookies

2 sticks unsalted butter, melted and cooled
2 large eggs
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 small box instant vanilla pudding mix
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a bowl beat together the melted and cooled unsalted butter with the large eggs until the mixture is creamy.

Beat in the packed light brown sugar and white granulated sugar. Add in the instant vanilla pudding mix, pure vanilla extract, baking soda and salt.

Gradually stir in the white all-purpose flour. Gently fold in the semi-sweet chocolate chips.

Place heaping teaspoon size amounts of dough, into balls, onto the parchment lined baking sheets and leave about 2 inches of spreading room between each cookie.

Bake, one sheet at a time, in preheated oven for 11 minutes. Remove and allow to cool.

Enjoy!