There are hundreds of recipes for chocolate chip cookies – thin, thick, crisp, chewy, with nuts and without – but this happens to be one of my favorites. Years ago my friend Scott took me to Kathleen’s Bake Shop in Southampton, now known as Tate’s , where I…
What you'll need
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon salt
1 ¼ teaspoons baking soda
1 large egg, at room temperature
2 tablespoons milk, at room temperature
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter, at room temperature
1 cup sugar
1/2 cup dark brown sugar, packed
2 cups semisweet chocolate chips
½ cup toasted chopped walnuts or pecans, optional
The method
Directions
01
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
02
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
03
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips, and nuts if using. Using a #20 ice cream scoop, drop dough onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Cookies will be dark brown. Rotate the baking sheet for more even browning.
04
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
My Favorite Thin Crisp Chocolate Chip Cookies
Prep
Cook
Yield
There are hundreds of recipes for chocolate chip cookies – thin, thick, crisp, chewy, with nuts and without – but this happens to be one of my favorites. Years ago my friend Scott took me to Kathleen’s Bake Shop in Southampton, now known as Tate’s , where I…
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon salt
1 ¼ teaspoons baking soda
1 large egg, at room temperature
2 tablespoons milk, at room temperature
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter, at room temperature
1 cup sugar
1/2 cup dark brown sugar, packed
2 cups semisweet chocolate chips
½ cup toasted chopped walnuts or pecans, optional
Cook Like James · The method
Directions
1
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
2
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
3
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips, and nuts if using. Using a #20 ice cream scoop, drop dough onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Cookies will be dark brown. Rotate the baking sheet for more even browning.
4
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Cook Like James
My Favorite Thin Crisp Chocolate Chip Cookies
Prep
Cook
Yield
There are hundreds of recipes for chocolate chip cookies – thin, thick, crisp, chewy, with nuts and without – but this happens to be one of my favorites. Years ago my friend Scott took me to Kathleen’s Bake Shop in Southampton, now known as Tate’s , where I…
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon salt
1 ¼ teaspoons baking soda
1 large egg, at room temperature
2 tablespoons milk, at room temperature
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter, at room temperature
1 cup sugar
1/2 cup dark brown sugar, packed
2 cups semisweet chocolate chips
½ cup toasted chopped walnuts or pecans, optional
Directions
1
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
2
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
3
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips, and nuts if using. Using a #20 ice cream scoop, drop dough onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Cookies will be dark brown. Rotate the baking sheet for more even browning.
4
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
