Chocolate Chip Cookie Crisps
I used Martha Stewart's thin and crisp cookie recipe, but I used less sugar and added a couple tablespoons of coffee powder.
Equipment
Ingredients
- 2¼ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- 1¼ cups Unsalted Butter 2½ sticks / room temperature
- 1 cup Granulated Sugar
- ¾ cup Light Brown Sugar packed
- 2 tablespoons Coffee Powder
- 1 teaspoon Salt
- 2 teaspoons Vanilla Extract pure
- ¼ cup Water
- 2 pcs Eggs large size
- 2 cups Semisweet Chocolate Chips about 12 ounces / milk chocolate chips
Instructions
- 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, ¼ cup water, vanilla, and eggs.
- Beat until well mixed, about 1 minute.
- Add flour mixture, mix until just combined.
- Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- 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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