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Thin and Crisp Chocolate Chip Cookies Recipe

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This recipe for Thin and Crisp Chocolate Chip Cookies, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stan Kaplan
Added: Monday, March 19, 2007


Serving: Makes about 3 dozen

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 1/4 Cups granulated sugar
3/4 Cup packed light-brown sugar
1 Teaspoon salt
2 Teaspoons pure vanilla extract
2 large eggs
2 Cups (about 12 ounces) semisweet and/or milk chocolate chips

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.
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

Personal Notes:
Personal Notes:
my grandmother brought over from Russia




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