These cookies are so good freshly baked…it’s deliciously thin and crisp as expected although when stored, some of the cookies went soft and crumbled. :( One of the culprits (I read from a baking forum site) could be because I under-bake some of the cookies (as you can see in the photos they are not uniform in color) and when you store them together in a container the moisture from those under-bake cookies make them soft. I need more practice baking this type of cookies; next time I will not bake the whole batch of cookie dough, I’ll just make enough for one sitting, maybe with just a little extra to store to see if it will keep well. Fresh cookies are the best, anyway..whether it’s soft and chewy or thin and crisp.
Happy Baking! :)
|Chocolate Chip Cookie Crisps|
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 cups granulated sugar
- 3/4 cup packed light-brown sugar
- 2 tablespoons coffee powder
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/4 cup water
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- STEP 1
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- STEP 2
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- STEP 3
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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