Crispy Chocolate Chip Cookies
Crispy cookie lovers unite! Quick and easy, this Crispy Chocolate Chip Cookies recipe gives you that nice, snappy crunch on the outside with just the right amount of chewy subtleness on the inside. The cookies taste absolutely amazingly fresh out of the oven but, let’s be honest, there is no bad time to enjoy this deliciousness. Afternoon snack or after-dinner treat? Yes! Heck, try one with your morning coffee and we promise it won’t disappoint.
What else can we say when it comes to this classic treat? We can all agree there’s hardly anything more comforting than homemade chocolate chip cookies. Just one bite is a great reminder that the sweetest things in life often come right from the heart of the home.
Pro tip: This recipe has just enough flour to allow the cookies to spread thin and come out of the oven crispy yet chewy. When measuring flour, use a spoon or fork to fluff it, then scoop it into the measuring cup to avoid packing it down.
20 servings
Preparation time: 15 minutes
Cook time: 12 minutes
Ingredients
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted and cooled
½ cup granulated sugar
⅓ cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 cup dark chocolate chips
Directions
- Heat oven to 350 F. Line 3 sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large mixing bowl, vigorously beat the melted and cooled butter, granulated sugar, brown sugar and corn syrup with a spatula until well combined. Add the egg, milk and vanilla and beat vigorously until well combined.
- Add the dry ingredients, about ⅓ cup at a time. Stir until just combined, being careful not to overmix. Gently stir in the chocolate chips. The dough will be very loose and sticky, more like the consistency of batter.
- Using a 1 ½ oz scoop or heaping tablespoon, drop balls of dough, 2 inches apart, onto the prepared sheet pans.
- Bake for about 12 minutes or until golden brown and flat, rotating the sheets halfway through baking. Bake in batches if needed.
- After removing the sheet pans from the oven, hold them about 6 inches above the counter and drop them a few times to further flatten the cookies.
- Let the cookies cool on the sheet pans for 5 minutes, then use a thin spatula to transfer them to wire racks to cool completely.
- Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe adapted from: Handle the Heat
