CRISPY Chocolate Chip Cookies

I have so many chocolate chip cookie recipes but none that are crispy! And who doesn’t love a crispy cookie?! My dad LOVES a crispy cookie so I tried my best to find out what makes a cookie, crispy. There are so many different ingredients and techniques needed to create the perfect cookie and I still have not found it. Unfortunately when I made these, it was humid and rainy out and weather actually plays a factor in baking! Who would have thought? However, they are still good and I will share my recipe with you and also what to do if you want a more crispy cookie.

So, before the recipe, here are some key things to know if you want a crispy cookie:

  1. Use more white sugar than brown sugar.
  2. Do not chill the dough.
  3. Bake for 2 minutes or more than you would a normal cookie.
  4. Do not use too many eggs.
  5. Make sure your kitchen is dry and cool. No humid weather!

What you will need:

Cookie sheet lined with parchment paper
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
1/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together the butter and both sugars. Beat in eggs and vanilla. Slowly add in flour mixture until just combined. Stir in chocolate chips.

Drop dough on cookie sheet and bake for 10-12 minutes (or longer if you want a super crispy cookie). Transfer to a wire rack to cool completely. Enjoy!

Store covered at room temp.

MATT’S Chocolate Chip Cookies

These cookies are so good! They have always been my favorite, even as a kid. How are they always soft? And they’re thick and chocolatey! I had to see if I could make them exactly how you get them at the store. I was very glad they listed the ingredients on the bag. I just had to guess the measurements. And I basically just referenced my other chocolate chip cookie recipe and made a few adjustments. So here we go… Homemade MATT’S!

IMG_0279

What you will need:

This is a picture of the back of the actual bag. No added preservatives or anything! Awesome. Now for the measurements…

Cookie sheet lined with parchment paper
2 1/4 cups unbleached whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup baking oil (picture of what I used down below)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups dark chocolate chips or chunks

In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, whisk together both sugars and oil. Add the eggs, one at a time, stirring well after each addition. Add vanilla.

Slowly add in the flour mixture. Stir until combined. Stir in chocolate chips.Β Note: I did not use a hand mixer or an electric mixer to make this dough. I used a whisk and a spoon and my own strength.

Place the bowl of cookie dough in the fridge for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop cookie dough by spoonfulls onto prepared cookie sheet.

Bake for 10-11 minutes. Let cool on cookie sheet 1 to 2 minutes before transferring to a wire rack to cool completely. Enjoy!