ISO: Thick, Soft, and Chewy Chocolate Chip Cookies and Thin, Crisp Chocolate Chip Cookies

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES
AND THIN, CRISP CHOCOLATE CHIP COOKIES
Source: Sunset Magazine, 1995

Turning the classic chocolate chip cookie into one that's thick and chewy or thin and crisp takes only subtle recipe manipulations. In fact, these changes often happen by accident. But when you know what makes the cookie work, you can get exactly what you want.

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THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES
Makes about 18 cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Mix flour, baking soda, and salt.

Beat butter sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.

Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.

Bake in a 400 degree F oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.

Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.

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THIN, CRISP CHOCOLATE CHIP COOKIES
Makes about 32 cookies

1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) melted butter or margarine
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Mix flour, baking soda, and salt.

With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.

Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.

Bake in a 300 degrees F oven until an even golden brown, 18 to 20 minutes. if using 2 pans in 1 oven, switch places at half-time.

Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.

Thin, Crisp, and Chewy Chocolate Chip Cookies:
Make thin, crisp chocolate chip cookies, preceding, baking until edges of cookies are browned but an area about 1 inch wide in the center is still pale, about 14 minutes.

Thick, Crunchy Chocolate Chip Cookies:
Make thin, crisp chocolate chip cookies, preceding, increasing butter to 2/3 cup and omitting water.

Dough will be dry and crumbly; pinch into 1 -tablespoon-size lumps. Bake cookies until they are an even golden brown, 18 to 20 minutes.