by Nicole Lisson
- The Capitol Hill Times -
Like most of America, I’m a fan of chocolate chip cookies. It doesn’t matter if they’re thin and crispy or fat and chewy; as long as they have sea salt on top, I’m a happy camper – that sweet and salty counterbalance sends my taste buds into overdrive.
Then, last week, I discovered a new way to love cookies: Bake them into thin, little medallions. Fresh out of the oven, they taste like buttery chocolate chip cookies that are as snackable as potato chips.
I served them at my last get together and people went nuts over them, then promptly cursed me for the extra five pounds that they gained. Two words: worth it.
- 2 and 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 and 1/4 cups unsalted butter, room temperature
- 1 and 1/4 cups granulated sugar
- 3/4 cup brown sugar, packed
- 4 teaspoons water
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups mini semisweet chocolate chips
- 1. In a small bowl, mix together flour and baking soda, then set aside.
- 2. Using a stand mixer, cream together sugars and butter on medium speed until light and fluffy. Reduce speed to low, then add water, salt, vanilla extract and eggs; beat until mixed.
- 3. Mix in flour mixture and chocolate chips (don’t over-mix).
- 4. Using a small cookie scoop, drop balls of dough 2” apart onto baking sheet lined with parchment paper. Bake at 350º F for 12-15 minutes, until golden brown.