This weekend has been a flurry of cleaning. We are having a big Halloween party at our house on Halloween day and I feel this deep need to begin cleaning already. I figure if I do a little each week then I won't have to do so much cleaning as the day nears. Halloween is right up there near Christmas as my favorite holiday. I am absolutely crazy for Halloween! We have so many outrageous and fun decorations and come the first weekend in October, I will begin to decorate! I'm already so excited about it and me & the boys visited every party and Halloween store in the area this weekend. My party will mostly be for my boys' friends which means the average age will probably be 5 years old. We are going to play games, have a costume contest, read ghost stories, have a haunted house and of course, eat spooky treats! Can you tell I'm excited?!!! But anyway, I did take a break today to bake some cookies and this recipe is kind of a change for me. I like my chocolate chip cookies thick and chewy. This recipe results in very flat and crispy cookies. I know MANY people who like their cookies like that. I found this recipe in my cookbook called "bigfatcookies" by Elinor Kilvans. The really unusual thing about this recipe is that it includes NO eggs. Isn't that odd? I wasn't so sure about that but I tried it anyway and the finished cookie is indeed crispy, very buttery and delicious. They spread plenty during baking and were pretty thin but not as thin as other chocolate chip cookie attempts in the past. My kids loved them and so did my husband who much prefers his cookies thin and crispy. I will definitely make this recipe again. As usual I used half milk & half semi sweet chips and I added a bit more than the recipe called for. I'm just hoping that these cookies stay crispy after I store them for a day or two in ziplock bags or tupperware.
So if you are someone who prefers a thin & crispy chocolate chip cookie - then I highly recommend that you try these!
Chocolate chip whoppersfrom bigfatcookies
By Elinor Klivans
2 cups unbleached all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
3/4cup packed dark brown sugar
1 teaspoon vanilla extract
3 tablespoons water
2 cups semisweet chocolate chips
Sift the flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar and vanilla until smooth, about 30 seconds. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the flour mixture, mixing just until incorporated. The dough will look crumbly. Mix in the water. The dough will become soft and smooth. Stir in the chocolate chips.
Using an ice-cream scoop or measuring cup with a ¼ cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 3 inches (7.5cm) apart. Gently press the cookies to flatten them slightly, to about ¾ inch (1.9cm) thick (mine were a bit thinner)
Bake the cookies one sheet at a time until the tops are evenly lightly browned and have a few cracks, about 17 minutes. Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days