Extra-Crispy Chocolate Chip Cookies

  4.4 – 7 reviews  • Cookie
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that’s flat and crunchy, with a toffee flavor.
Level: Easy
Total: 1 hr 35 min
Active: 20 min
Yield: about 30 cookies

Ingredients

  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon fine salt
  4. 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  5. 3/4 cup packed light brown sugar
  6. 2/3 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon pure vanilla extract
  9. One 12-ounce bag semisweet chocolate chips

Instructions

  1. Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  3. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  4. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Nutrition Facts

Serving Size 1 of 30 servings
Calories 173
Total Fat 8 g
Saturated Fat 5 g
Carbohydrates 24 g
Dietary Fiber 1 g
Sugar 16 g
Protein 2 g
Cholesterol 25 mg
Sodium 93 mg

Reviews

Ryan Wheeler
Real good 
Matthew Liu
absolutely amazing cookies!
Daniel Adams
I love this crunchy chocolate chip cookie. So much so that I don’t want to share them!!
Katrina Reynolds
Finally a crispy cookie recipe I can rely on
Christopher Sullivan
The batter looked good, and I followed the directions exactly. The only difference was that I used whole wheat flour. I baked the cookies for the least amount of time possible- they burned and look nothing like the picture.
Christopher Jennings
I’ve been looking for a great thin and crispy cookie recipe and this is it! My cookies came out very crispy, so if you’re looking for a chewy cookie, this isn’t the recipe for you. Yes, I do believe that baking slow and low heat is what made this cookie great!

 

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