Tuesday, May 13, 2008

Thin but chewy chocolate chip cookies

By request, the chocolate chip cookie recipe from the housewarming basket below:
  • 1 stick butter, melted (50 cents)
  • 1 egg (.15)
  • 1/2 cup granulated sugar (.10)
  • 3/4 cup packed brown sugar (.20)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp vanilla extract
  • 1-1/2 cups unbleached flour (.15)
  • 6 oz. semisweet chocolate chips ($1)

Preheat oven to 350 degrees. Beat melted butter and egg, add sugars and mix well. Stir in vanilla, baking soda, and salt. Mix with flour and chips.

Place 1-inch balls of dough at least 2 inches apart on greased pans. Bake 10 minutes. Cool on cookie sheet. Cookies will continue to crisp out of the oven, yet they remain deliciously thin and chewy.

Approximate cost: $2.15 for about 2 dozen cookies. So much better than storebought!


Anonymous said...

Thanks so much. I will definitely try this recipe as yours look very good - crisp and chewy, just the way I like them! I just bought some fancy Madagascar vanilla flavoring that I am wanting to try so this can be it.

Becky said...

Mmmmmmmm! My family and I thank you! I bet they'll be delicious - they certainly look pretty, too!

Mrs. Fussy Fussypants said...

I dropped by Meredith's house an hour ago & these cookies were for me!

My boys & I are devouring them.


Thanks Honey!

Tamara said...

They look absolutely delicious, Meredith. Thank you so much for sharing!

Meredith said...

Ooh, my sister gave me some Madagascar vanilla for Christmas--what a wonderful gift! I'm not sure I can ever go back!

I did a couple batches of these this morning for some coaches, too. I like them because they are thin and pack well without crumbling.

Meredith said...

One more thing about this recipe--

Do NOT overbake! 10 minutes, tops.

The cookies will still be doughy when you take the sheet out of the oven, but they brown and crisp quickly on the sheet.

Cool on rack if necessary.

Raquel said...

yum! a thin and crisp cookie are my absolute favorite!!!!

Anne Marie@Married to the Empire said...

I wonder how they would be as a pan cookie? I think I'll experiment. This recipe looks fabulous. Of course, as I'm allergic to chocolate, I'll have to switch out the chips. I think I'll try peanut butter.

Oh, I agree about the vanilla! I'm a spice snob, and that includes my vanilla! In my case, I use Mexican vanilla. It's worth the cost.

Antonella said...

Hi Meredith
For us EU followers of your blog:
how much butter is a 50 cents stick?
Here we have 125, 250, 500 grams butter sticks! Measuring in .oz would be ok too, I can convert it in grams

Thank you very much, the cookies seem so yummy!

Anonymous said...

Antonella, in case Meredith doesn't get back to you right away:

There are 4 sticks of butter in one pound, so one stick is 4 ounces. If you measure in tablespoons/teaspoons, it's 8 tablespoons per stick.

Meredith, thanks for the recipe. I am SO looking forward to making these cookies!

Amy said...

Can't wait to try these, Meredith!

Bahama Shores Mama said...

Thanks........I'll be making a batch soon!

Jennie said...

They look yummy!

Just in case you didn't know, you can make this same recipe COLD butter instead of melted to have a regular cookie thickness, if desired. It's the melted butter that makes them so thin!

I just love your blog! THanks for all the inspiring posts and pics.

Kimmie said...

Hi Meredith!

Your recipe looks yummy (and way frugal ;-) ...so nice to meet you.

mama to 6
one homemade and 5 adopted

Anonymous said...

Made these this morning. YUM. I opted to use softened butter instead of melted, resulting in a puffier cookie.

I am now going to admit I've managed to restrain myself from eating all two dozen, but only barely.......I believe there are 14left ;)

Next time I'm doubling the recipe!


Anonymous said...

That sounds great! I will definitely add this recipe to my list of ones I want to try. (It's funny how the folder of dessert recipes is the fullest.)

Thanks for stopping by my blog too!


JessieLeigh said...

I just made these this afternoon with my 3-yr old. How delicious! I must make small cookies... or I have no idea how big an inch is... because my batch yielded 3 dozen. Not complaining! Thanks for the wonderful new version of an old favorite.

(p.s. I find your use of coffee filters to hold food items nothing short of genius!)

Antonella said...

Thanks a lot Mar for your explanation

Anonymous said...

Well there goes my diet.


Sheila said...

Those look so good! I always have trouble keeping my cookies soft and chewy. They always turn hard for some reason. But I shall try these!

Visit To Love, Honor and Vacuum today!

Anonymous said...

I made these cookies today and something was not right. The only thing I might have done different is I have a electri stove. The cookies were not crisy or thin at all. Do you have any idea what I could have done wrong? Thanks Cheryl

Anonymous said...

These cookies look so good - I can't wait for the weekend when my children can help me bake them for our saturday afternoon movie time! It's become a tradition!
Thanks for always thinking of us penny pinchin' mamas!
you'll be eternally bless'd!
Working mama in NW!

Sarah E. said...

These were delicious. I made them for company last night using milk chocolate chips. I'll definately use the recipe again.

By the way, congrats on the boy!

Unknown said...

PLEASE help! I've been looking for a recipe EXACTLY like this to make these thin, chewy cookies....but I made them (and only baked them for 8 mins, I might add) - and they DO NOT flatten!? I don't get it! Please help and somebody tell me what I'm doing wrong!
Thanks ever so much...
Andrea from Ottawa, canada

Unknown said...

PLEASE help! I've baked these cookies (I've been searching for a recipe for EXACTLY these type of thin, chewy cookies!) and I only baked them for 8 mins, I might add!- and they WILL NOT flatten! I don't understand...What am I doing wrong!?
Please help
Thanks ever so much!
Andrea from Ottawa, Canada

Meredith said...

I'm not sure what might be causing the difference! You can tell from the comments that others have had mixed results, but mine always turn out thin.

It probably has to do with a difference in ingredients. I know I'm baking with White Lily flour, which may account for the difference. I think you also have to make sure the butter is melted in order to get the crispy result.

I'm really sorry they didn't turn out for you and hope they were delicious, even if they weren't thin.

Unknown said...

Hm, well I followed the directions and ingredients exactly - I can only assume that the picture posted is not an actual picture of the cookies that this recipe produces....
On with my search for the recipe that makes them like that....
If anyone has any ideas, pls post! Thanks!

Meredith said...

It is ABSOLUTELY a photo I took of those cookies directly after baking. If you look in the comments, you'll see one from Alli, a friend who was going into labor the next day--she picked them up and left a comment.

Like I said earlier, I'm really sorry the recipe didn't work as indicated for you, but there's no need to question the integrity of my post.

Unknown said...

Could you say if you used unsalted, salted, or sweetened butter?

trikko said...

Always use unsalted butter in cooking. Especially baking. Unless otherwise stated, it's usually implied.

This my keeper recipe Meredith, thank you so much!

I sort of messed up on my last batch though :( The difference between 1 and 1.5 cups of flour makes a huge difference in the thickness of the cookie.

PS. If you ever check this old post again, did you use dark or light/golden brown sugar?

Turtle Mama said...

I have found them!! The cookies I have been craving. Nice and chewy and crispy on the edges.Thank you!

Team Matassa said...

Delicious! These are great, do not overcook at all. When you take them out, they won't look finished but after a few minutes of cooling, they will become flat. If you have granite counter tops, you can lay them on there to cool off.