Crisp Chocolate-Chip Cookies
Recipe from Fine Cooking Magazine
Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.
Yield: About 6 dozen 3-inch cookies
see savings12 ouncesunsalted butter, at room temperature (1-1/2 cups)
see savings1 cupgranulated sugar
see savings3/4 cuppacked light brown-sugar
see savings2large eggs, at room temperature
see savings2 teaspoonspure vanilla extract
see savings13 1/2 ouncesunbleached all-purpose flour (3 cups)
see savings1 teaspoontable salt
see savings1 teaspoonbaking soda
see savings12 ouncessemisweet chocolate chips
Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375 degrees F and grease two baking sheets.
Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.
Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.