Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are perfectly crunchy outside and chewy inside, loaded with mini chocolate chips for an irresistible treat!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg yolk
- 2 tablespoons nonfat milk
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect crispy texture.
- Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Whisk them together until well blended.
- In a separate bowl, mix the melted butter, granulated sugar, brown sugar, egg yolk, nonfat milk, and vanilla extract. Whisk until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the mini chocolate chips with a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the centers look slightly soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Use light butter to reduce fat content for a lighter cookie.
- Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrition.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.