Thin, Crisp, Chewy Chocolate Chip Cookies

• 調理時間: 35 minutes
• 総時間: 35 minutes

材料

1/2 cup (1/4 lb.) butter, melted and cooled to room temperature

1/2 cup firmly packed brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips (6 oz.)

1/2 cup chopped pecans (optional)

手順

Step 1

In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.

Step 2

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

Step 3

Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Step 4

Bake in a 300° oven until edges of cookies are browned, but an area about 1-inch wide in the center is still pale, about 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Step 6

Note: Nutritional analysis is per cookie.

栄養

• カロリー: 88
• 脂肪総量: 4.6
• 飽和脂肪: 2.8
• コレステロール: 8.4
• ナトリウム: 81
• 炭水化物総量: 12
• 食物繊維: 0.1
• タンパク質: 0.6