Isn't it amazing how there can be so many varieties of the same
cookie? The cookies we're going to be baking today are the crispy
version of the original chocolate chip cookies. These delights of heaven
are a chocolate lover's best friend. The trick to getting them crispy
is using less brown sugar than usual, cool firm butter and water. Yes
that's right, water. Use granulated sugar instead of powdered sugar for a
crunchier cookie and be sure to cream the butter and sugar until the
butter is broken down by the granules. Only then start to add the rest
of the ingredients.
Before baking make sure you tap the cookies slightly so that you flatten them out. The secret to crisp cookies is baking them longer and on a lower temperature than you usually would. This is done to give them more time to spread and create that crisp texture we love to much. Now all that's left us pouring ourselves a glass of milk before we sit down to enjoy these scrumptious delights.
Let's get started.
To make crispy chocolate chip cookies you will need:
Ingredients
• 2 ¼ cups all purpose flour
• ½ tsp baking soda
• 1 ¼ cups unsalted butter, room temperature cut into cubes
• 1 ¼ granulated sugar
• ¾ light brown sugar
• 1 tsp salt
• 2 tsp vanilla
• 2 eggs
• 2 cups chocolate chips
Directions
1. Preheat the oven to 350F or 176C degrees.
2. Take a small bowl and whisk together the flour with the baking soda. Then take the bowl of the electric mixer that is fitted with the paddle attachment and cream the butter and sugars. Beat on medium until mixture is light and fluffy.
3. Reduce the speed of the mixer to low and add the salt, water, vanilla.
4. Add eggs one by one scraping down the bowl after each addition.
5. Beat mixture for about a minute and then add the flour and mix till just combined.
6. Stir in chocolate chips with a spoon.
7. Line a baking sheet with parchment paper and drop tablespoon-size balls of cookies dough onto the sheet making sure the cookies are spaced two inches apart.
8. Bake until the cookies are golden brown which should take 12-15 minutes. Remove the tray from the oven and cool for a minute before transferring to a wire rack. Cookies can be stored in an air tight container for up to a week.
Before baking make sure you tap the cookies slightly so that you flatten them out. The secret to crisp cookies is baking them longer and on a lower temperature than you usually would. This is done to give them more time to spread and create that crisp texture we love to much. Now all that's left us pouring ourselves a glass of milk before we sit down to enjoy these scrumptious delights.
Let's get started.
To make crispy chocolate chip cookies you will need:
Ingredients
• 2 ¼ cups all purpose flour
• ½ tsp baking soda
• 1 ¼ cups unsalted butter, room temperature cut into cubes
• 1 ¼ granulated sugar
• ¾ light brown sugar
• 1 tsp salt
• 2 tsp vanilla
• 2 eggs
• 2 cups chocolate chips
Directions
1. Preheat the oven to 350F or 176C degrees.
2. Take a small bowl and whisk together the flour with the baking soda. Then take the bowl of the electric mixer that is fitted with the paddle attachment and cream the butter and sugars. Beat on medium until mixture is light and fluffy.
3. Reduce the speed of the mixer to low and add the salt, water, vanilla.
4. Add eggs one by one scraping down the bowl after each addition.
5. Beat mixture for about a minute and then add the flour and mix till just combined.
6. Stir in chocolate chips with a spoon.
7. Line a baking sheet with parchment paper and drop tablespoon-size balls of cookies dough onto the sheet making sure the cookies are spaced two inches apart.
8. Bake until the cookies are golden brown which should take 12-15 minutes. Remove the tray from the oven and cool for a minute before transferring to a wire rack. Cookies can be stored in an air tight container for up to a week.