These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp, but the centers remain pale.
Be sure butter is at room temperature and soft so that the dough will be of the consistency to bake down into flat and wide cookies.
My Great Recipes Collection reader Mary was looking for these cookies. They sound delicious!
Haymarket Chocolate Chip Cookies
- 1/2 cup butter softened to room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup all-purpose flour sifted
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- 1/3 cup pecans or walnuts chopped
Cream butter and sugar until light. Add egg and beat until creamy.
Stir in vanilla, flour, and salt until a smooth batter forms. Stir in chocolate chips and nuts.
Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon well apart on baking sheets. These will spread out while baking.
Bake at 350 for 7 to 10 minutes until edges are golden and centers are set. They will be soft when hot, so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.