The Ultimate Crispy Chocolate Chip Cookie

chocolate chip cookie

What is your favorite type of chocolate chip cookie? I’m torn between polar opposites: undercooked, cakey cookies that melt in my mouth and wafer-thin, heaven-to-the-ears crispy cookies. The cakey cookie recipe will be up shortly, but today I have the best crispy recipe I’ve ever tried.

Tips for great chocolate chip cookies:

*Don’t place dough on warm sheets. If dough becomes warm waiting for the oven, stick it in the fridge to stay cool.

*You can rest dough for 24+ hours in the fridge to allow the flavors to meld although it’s not necessary.

*When using new pans do a test run – different baking pans can cook at different speeds.

The Ultimate Crispy Chocolate Chip Cookie
 
Recipe Type: Dessert
Author: From Chocolate Chip Cookies by Jones and Lenzi
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Serves: 2 dozen
Ingredients
  • 1 cup unbleached all purpose flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup finely chopped semisweet chocolate, or chips
  • 1 cup finely chopped nuts, optional
Instructions
  1. Preheat oven to 375 degrees. Adjust racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Melt butter in a small saucepan on the stove or in a microwave safe bowl in the microwave. Let cool until barely warm to the touch.
  4. Transfer butter to a stand mixer fitted with the paddle attachment; add both sugars. Mix on medium until well blended, about 30 seconds. Add the egg and vanilla and mix until completely combined. Scrape sides of the bowl with a spatula.
  5. Add flour mixture and mix on low speed until just combined, scraping the bowl as necessary. Add chocolate and nuts (if using); mix on low or by hand to incorporate. The dough should be slightly shiny and loose.
  6. Using a small ice cream scoop or tablespoon measure, drop well-rounded balls of dough onto the parchment, about 2 inches apart. Dampen the palm of your hand, or the bottom of a glass, and flatten each cookie until about 1/4 inch thick. Keep dampening your hand/glass as needed to keep the dough from sticking. I prefer to use a glass.
  7. Bake for about 10-14 minutes, rotating baking sheets halfway through the baking time and changing shelves, until cookies are evenly golden. Bake them fully to ensure crispiness throughout. When cool enough to handle, transfer to wire racks.
 

 

 

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