Description
Deliciously crispy Chocolate Chip Cookie Crisps that are buttery, chocolatey, and perfect for snacking!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans recommended)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips and nuts (if using) with a spatula or wooden spoon.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator for at least 30 minutes (or longer for better results).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough and drop rounded balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly for a crispier texture.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, consider chilling the dough overnight.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes