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Crisp chocolate chip cookies

May 11th, 2010


Who says you can’t bribe your I.T. guy? If you need things done and he doesn’t seem motivated to help- considered fresh baked cookies. I’m sure that this recipe will work for anyone beyond the computer field. These cookies were awesome and it worked like a charm!!!

I can’t say that I’m a lover of crisp chocolate chip cookies because I was raised on the soft kind. I have even been known to zap the store kind in the microwave oven for a few seconds for the same warm, mushy effect. These cookies are crisp and dunkable in milk. The caramel flavor from the brown sugar becomes heightened with the small ting of salt and bold semisweet chocolate chips. It  really takes you back to snack time as a kid.

Printable Recipe

Crisp chocolate chip cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Preheat the oven to 350. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy, 2 to 4 minutes. Scrape down the sides of the bowl and add the egg and vanilla; beat to combine.

In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients to the mixer in three additions, scraping down the sides of the bowl between each addition. Mix until just combined and then stir in the chocolate chips.

Roll the dough into 1- inch balls and place on the baking sheets. Leave 2 inches of space around each cookies. Bake for 15 to 18 minutes until the cookies are golden brown and just set. They will crisp as they cool. Transfer the cookies to a wire rack to cool.

Recipe via Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

Filed under: Desserts



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