Recipes and Cooking Thin-and-Crispy Chocolate Chip Cookies 4.3 (7) 1 Review An equal ratio of brown sugar and white sugar gives this chocolate chip cookie recipe its thin, crispy texture. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 9 mins Total Time: 39 mins Servings: 60 Yield: About 60 cookies or 18 large cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ¾ cup packed brown sugar ¾ cup granulated sugar ¾ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla 2 cup all-purpose flour 1 12 ounce package semisweet chocolate pieces 1 cup chopped walnuts or pecans (optional) Directions Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. (If you prefer to use a scoop, use a small scoop about 1 1/4 inches in diameter for regular-size cookies. Or for large cookies, use a 1/4-cup measure or scoop to drop mounds of dough 4 inches apart onto ungreased cookie sheets. If desired, flatten dough mounds to circles about 3/4 inch thick.) Bake about 9 minutes or just until edges are light brown. (To ensure the cookies do not overbake, remove them from the oven when the edges are light brown; the centers may seem a little underbaked at this point, but will set up while the cookies stand on the cookie sheet.) Let stand on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 92 Calories 5g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 92 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 66mg 3% Total Carbohydrate 12g 4% Total Sugars 8g Protein 1g Calcium 7mg 1% Iron 0.4mg 2% Potassium 32mg 1% Folate, total 9.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.