This chocolate chip cookie recipe challenged me on so many levels.
We were having an open house – as we have listed the house for sale just recently- and trying to overcome my natural instincts to make a mother of a mess while baking was almost impossible.
Watch the flour and don’t flick it all over.
Use only one spoon.
Wash everything up almost AS I use it, to control the mess on the counters.
Put all ingredients back in the cupboard.
Who bakes up a chocolate chip cookie recipe like this? Who can handle the stress? I don’t get it.
So that in itself was a challenge unlike any other for this messy baker.
The second was overcoming my love of chewy, moist chocolate chip cookies and purposely trying to make a batch as crispy and crunchy as I could.
In order to do that, we have to raise the amount of flour slightly, lower the brown sugar amount and cut it down to one egg. The ratios in all the recipes I have been trying are all adjusted to make a different cookie from one master chocolate chip cookie recipe.
Kitchen science is amazingly cool.
Ingredients Needed:
2 1/2 cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
1 1/4 cups of white granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp vanilla
1 egg
2 cups of chocolate chips
Kick the tires and light the fires to 375 degrees.
Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
This chocolate chip cookie recipe turned out to make wonderfully crispy, crunchy cookies and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with white sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!
Happy Monday everyone! I hope we all are getting outside in the beautiful spring weather, throwing our windows open to let the fresh air in and embracing spring to it’s fullest!
Love,
The Kitchen Magpie
- 2½ cups of flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup of butter, softened
- 1¼ cups of white granulated sugar
- ¼ cup packed brown sugar
- 1½ tsp vanilla
- 1 egg
- 2 cups of chocolate chips
- Kick the tires and light the fires to 375 degrees.
- Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
- Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
- Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
- Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
- These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!
thekitchenmagpie
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I ate so many of these, I got sick. These are the best chocolate chip cookies ever.
Just made these cookies for my son, that wanted crispy cookies and this recioe is absolutely great! One thing I may alter is reduce the salt, I don't like the afer salt tashte in cookies. Thank you for this geat redipe. Barbara from Vicenza Italy
Just made these cookies today and they turned out very nicely. Thank you very much for the recipe :)
I made this for my mom's Chinese New Year cookie table. Everyone raved about it! It's so hard to come by a good crispy chocolate chip recipe. I swear it tastes like Famous Amos. Awesome recipe!
Nutritional Info on this recipe?
Hi! I was on the hunt for a crispy cc cookie and landed in your nest! Tried these and they were perfection--followed the recipe exactly and they even looked like your photo! The second time I made them (again, following the recipe to a T), they were totally flat--like cookie creeps with the chips rising from them like mountains on a plain. Do you have any idea what could have happened? I thought I'd ask since you've done so much experimenting. Thanks!
hi karlynn.. I just made this recipe. But batter was not dry, they quite wet. And my cookies turn out chewy, they only crispy on the edge. Do you know what is wrong?? I follow your recipe exactly the same, I only change the chocolate chip with chocolate chunk.
Thank you
marcella i had the same problem. i added 1 and a 1/2 cup of flour to the matter and it was still soft....couldnt be rolled in a ball but when i kinds spread it out a bit the cookies were amazing. i tried adding more flour and rolled those and squished them flat with my hand. those cookies were also crispy, they were better shaped but i prefered eating the batch that only had the 1 1/2 flour added
Dear Kitchen Magpie, I just made this recipe with a few minor adjustments. I halved the recipe, reduced the white sugar by .25 c, increased the vanilla a tad and used egg beaters. I did not flatten the cookies, they melted into a beautiful round mound in the oven all on their own. And, they are by far the best chocolate chip cookies I have ever made! They actually turned out chewy (oops) but so much better than a bakery cookie and not flat at all like toll house. Just sheer perfection. Thank you!!
Do you think these will work without the vanilla?
How many dozens does this dough makes ?
I get 3 dozen, it varies person to person though, you could stretch it to 4 with smaller cookies.
these are the best cookies ever! everyone who eats them want the recipe!
I made these yesterday and they were awesome! I really don't like chewy cookies so these were perfect.
Aren't they a great crispy, buttery fix? Glad you liked them!
These were delicious! My new go-to recipe for chocolate chip cookies. I shared it on my blog because it is amazing: http://skinnerstudio.blogspot.com/2011/05/sweet-recipe-for-sunday.html Thank you for sharing!
Jenny, I am so glad to hear they worked out! They are amazing cookies, I love when I strike recipe gold, just from fiddling around with the ingredients. These are my favorites too, even eclipsing the chewy ones. It must be the crispy butter taste combined with the chocolate..mmmm. Thanks for the feedback and the lovely post about them!
I hope they turn out! I did leave them sit and they hardened right up, hopefully they turn out for you as well. I was so surprised how much I LOVED these. Let me know how it went.
Hey! I'm making these chocolate chip cookies as I type. The first batch has come out of the oven. They are indeed delicious and the dough is so easy to work with because it's nice and firm. They are still slightly warm right now and they are just a bit crunchy on the outside edges but the middle is really chewy. I made sure to bake them longer then I usually would leave in a chocolate chip cookie. I wanted to make sure that I achieved the crunch factor. My husband loves crunchy cookies so I wanted to surprise him. I'm hoping that as they cool they will become thoroughly crunchy. If I have time tomorrow I will post the results on my blog. Stay tuned!!