Crispy Chocolate Chip Cookies
These tasty treats are a take on the classic chocolate chip cookie. With a crisp outside and gooey center, they are sure to brighten up your day. They’re delicious straight out of the oven or as an afternoon snack or dessert. This recipe comes from Kim Boyce’s cookbook Good to the Grain. Kim was a parent at my preschool while she was writing her cookbook, so we often ended up with yummy snacks from her test batches. I hope you enjoy these as much as I do!
Yield: about 36 cookies
Ingredients:
Dry Mix:
3 cups all purpose flour (the original recipe uses whole wheat flour but I prefer all purpose; they’re great either way)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt
Wet Mix:
8 ounces (2 sticks) cold unsalted butter, cut into ½ inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate chips or chunks
Directions:
- Preheat oven to 350ºF. Coat two baking sheets with spray oil or line with parchment paper.
- Sift the dry ingredients into a bowl, removing any clumps that remain in the sifter.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.
- Add the eggs to the bowl one at a time until incorporated.
- Mix in the vanilla.
- Add the flour mixture to the bowl on low speed until barely combined. Scrape down the sides of the bowl.
- Add the chocolate all at once to the batter. Mix on low speed until evenly combined.
- Scoop mounds of dough about 2 tablespoons in size onto your baking sheets, leaving a few inches between each. You should get about 12 cookies on a sheet.
- Bake the cookies for 16 to 20 minutes, or until evenly browned.
- Let them cool for about 5 minutes on the tray before transferring to a cooling rack.
- ENJOY!
Note: These cookies are best warm or later the same day, but will last about a week in an airtight container.
