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Crispy Chocolate Chip Cookies Recipe:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar (firmly packed)

1 large egg (50 grams out of shell), at room temperature

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) fine kosher salt

3/4 cup (135 grams) semisweet or bittersweet chocolate chips

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Crispy Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars, until smooth and a little fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until incorporated.

In a separate bowl, whisk the flour with the baking soda and salt. Add the dry ingredients, and chocolate chips, to the egg mixture and beat just until incorporated.

Take about 1/3 cup (65 grams) of batter (can use an ice cream/cookie scoop but don't compact the batter), and place onto your baking sheet. (I bake 3 cookies at a time as the batter does spread.) Bake about 12 to 16 minutes, or until the cookies are a deep golden brown and firm. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack. Let the cookies cool for about 5 minutes in the pan before removing to a wire rack to finish cooling.

Makes about 9 - 5 inch (12 cm) cookies.

Note: You can double this recipe.


Crispy Chocolate Chip Cookies have a sweet and buttery flavor and contain lots of chocolate chips. This recipe gives you large and thin cookies that have a wonderfully crispy texture. Perfect with a tall glass of cold milk.

A few notes on ingredients. When making these cookies I use unsalted butter as I like the flavor plus I can control the amount of salt in the recipe. However, you can use salted butter, just leave out the salt in the recipe. The batter contains both white and brown sugars, although I did use more white sugar as this helps to give the cookies their crisp texture. While I didn't add any vanilla extract, you could add 1/2 teaspoon (2 grams). For the chocolate chips, use either semi sweet or bittersweet chocolate chips.

When forming the cookies, roll into balls or if using a cookie scoop, don't compact the batter as you want it to spread during baking. I learned this tip from Nicola Lamb's excellent substack newsletter "Kitchen Projects". That, along with baking the cookies until a deep golden brown, makes them nice and crisp.