Thin and Crispy Chocolate Chip Cookies
Like many bakers, whether a professional or a home baker, we are all searching for that perfect chocolate chip cookie. Well, look no further. I've found it!
This cookie is perfect for those that like their chocolate chip cookies thin and crispy, with lots of chips, a perfectly golden bottom, and a tiny salty bite that just makes everything taste better! Unlike the other cookie recipes that all begin with you preheating your oven to 350, you bake these babies at a hot 425 degrees for a shorter amount of time. You must be very careful not to over cook these, they can be very finicky, but once you get it down, they come together so quickly.
The hardest part of this recipe is allowing them to cool on the cookie sheets for at least 20 minutes before moving them to a cooling rack. I just feel like eating them ALL right then and there. but that step is crucial to the survival of these cookies. And to be honest I love myself a crispy cookie, so I can dig deep within myself to find the power to be patient for these cookies.
Another tip for making the perfect chocolate chip cookie, is to first really beat the butter and sugar together and take the time after adding the egg and vanilla to beat it very well again. You want your creamed mixture to be light and fluffy, this will allow the cookie to spread quickly in the oven and not burn on the bottom before the middle is done.
Give this recipe a try and let me know how you like it!
Chocolate Chip CookiesYields about 20 cookies
3/4 cup unsalted butter, room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups semi sweet chocolate chips
Preheat the oven to 425 degrees.
In a stand mixer equipped with the paddle attachment, cream the butter, brown sugar, and sugar together on med-high speed for about 3 minutes. Add the egg and vanilla and mix on med-high speed again for about 3 minutes or until light and fluffy.
Meanwhile, sift together the flour, baking powder and salt. Add the dry ingredients to the mixer slowly and on very low speed. Mix until combined and fold in chocolate chips.
Spoon or scoop the dough onto a parchment or Silpat lined baking sheet, spacing them about 2 inches apart. (These will spread quite a bit!)
Bake for 6-10 minutes rotating the cookie sheets halfway through to promote even browning. Take them out when the edges just begin to brown. Be careful, because they finish fast!
Let the cookies cool on the baking sheet for about 2 minutes. This step is very important because the cookies are so thin, you don't want them to break. When they are mostly cooled you can transfer them to a cooling rack.