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
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- One 12-ounce bag semisweet chocolate chips
Instructions
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- 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.
- 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.
- 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
Real good
absolutely amazing cookies!
I love this crunchy chocolate chip cookie. So much so that I don’t want to share them!!
Finally a crispy cookie recipe I can rely on
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.
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!