This crispy chocolate chip cookie, adapted from Martha Stewart and her Holiday Cookies Special Issue, is exactly what you want to eat when you’re looking for a bit of sweet decadence. The butteriness of the dough mixed with the caramel flavour of the brown sugar makes this thin cookie a real winner. The cookies have a crinkled appearance around their edges which have a crispy crunch when you bite into them. At the same time, the centre will satisfy your craving for a softer side.
I’ve made these crispy chocolate chip cookies countless times for friends over the years and they’ve always been a hit. I’ll admit they have garnered me more than one marriage proposal and even an offer to shovel my driveway for an entire winter! Go ahead and give them a try. I promise you won’t be disappointed.
Julianne’s Notes
Butter: Remember to leave your butter out of the fridge for a few hours before you are going to use it. Because we’re using quite a high content of butter in this recipe, you want it to be nice and soft when you begin to cream it together with the sugar so it can incorporate together smoothly. If you forget to leave it out, try grating your butter using the large holes on a big box grater. The smaller pieces of butter will come to room temperature much faster than larger blocks.
Storage and Freezing: I find these cookies keep well for up to 5 days stored in an airtight container. I’ve also had good success with freezing the baked cookies and bringing them out later to warm up to room temperature when I’m looking for something sweet. Freezing the cookies tends to make them more on the chewier side, but equally as delicious.
Suggested Equipment for Crispy Chocolate Chip Cookies
Two mixing bowls (1 large/1 medium) – While an electric mixer would do the job of creaming together the butter and sugars with ease, I usually opt to make my dough by hand. A couple of minutes of stirring with a wooden spoon is really all of the work that’s involved.
Parchment Paper – I use parchment paper to line my cookie sheets. I find the paper helps to protect the bottom of the cookies from getting too dark and it also makes clean-up a breeze.
Ice cream scoop – I like to use an ice cream scoop to portion out my cookie dough. The scoop helps to ensure that I’m adding the same amount of dough for each cookie. The scoop’s self-release mechanism also makes things very easy.
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Crispy Chocolate Chip Cookies
Ingredients
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon table salt
- 1 teaspoon baking soda
- ½ lb unsalted butter (2 sticks), room temperature
- 1 ½ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 375F/190C.
- In a medium sized bowl, measure out the flour, salt and baking soda. Set this bowl aside while you get on with creaming together the butter and sugars.
- In a large bowl, tip in the butter and with a wooden spoon, stir until the butter is smooth and creamy. Next, add to the butter both the brown and white sugars and cream together until everything is smooth. This will take a couple of minutes. Keep mixing until the butter and sugars are fully combined and have become fluffier and lighter in colour.
- Add the eggs and vanilla to the butter and sugar and stir vigorously for a couple of minutes until combined.
- Next, all in one go, pour the flour, salt and baking soda into the large bowl and stir just to incorporate everything. Tumble in the chocolate chips and stir a couple of times to ensure they are mixed throughout the dough.
- At this stage, you are ready to bake the cookies. I like to use an ice cream scoop to scoop the dough onto the baking sheets as it helps to keep the cookies more uniform in size. They are meant to be quite large (3 - 4 inches), so to achieve this size, you’ll need about 2 - 3 tablespoon of dough per cookie. Scoop the dough onto the prepared sheets, leaving plenty of space between each cookie, as they do spread. I typically bake 5 cookies on one tray, which should give you an idea of how far I space out the dough.
- Bake for 8 - 9 minutes until the cookies appear crinkled around the edges and are toasty brown in colour. The middle of the cookie may appear slightly under baked at this time, but the cookies will continue to bake for a minute or two out of the oven, which is enough time for the middle to firm up. Keep an eye on your cookies to make sure they aren’t getting too dark on top as this could lead to cookies with burnt bottoms.
Notes
[…] many varieties of chocolate chip cookies and I admit that I often gravitate towards ones like these thin and crispy cookies or these butterscotch biscuits, but this recipe really made me sit up and take notice! Anything […]