Crispy Chocolate Chip Cookies
Crispy mini chocolate chip cookies made with melted butter and an egg yolk for a tender interior and crisp edges.
Equipment
- Oven
- Baking Sheet
- silicone baking mat
- Parchment Paper
- Mixing Bowls
- Whisk
- Spoon
- Cookie Scoop
- Wire Rack
Ingredients
Ingredients
- 1 1/4 cups 155 g all-purpose flour
- 2 tablespoons 16 g cornstarch
- 3/4 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1/2 cupunsalted buttermelted
- 1/2 cup 100 g granulated sugar
- 1/3 cup 67 g packed brown sugar
- 1 large egg yolk
- 2 tablespoonsnonfat milk
- 1 teaspoonvanilla extract
- 1 cup 160 g mini chocolate chips
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line cookie sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together 1 1/4 cups (155 g) all-purpose flour, 2 tablespoons (16 g) cornstarch, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, stir 1/2 cup unsalted butter, melted, with 1/2 cup (100 g) granulated sugar and 1/3 cup (67 g) packed brown sugar until smooth and combined.
- Add 1 large egg yolk, 2 tablespoons nonfat milk, and 1 teaspoon vanilla extract to the butter–sugar mixture; stir until the mixture is smooth.
- Add the dry flour mixture to the wet ingredients and stir just until combined and no large streaks of flour remain. Do not overmix.
- Fold in 1 cup (160 g) mini chocolate chips until evenly distributed through the dough.
- Using a tablespoon or small cookie scoop, portion dough into 1-tablespoon balls and place them on the prepared baking sheets about 3 inches apart.
- Bake for 16–20 minutes, or until the cookies are a rich golden brown on top and no glossy wet spots remain.
- Let the cookies cool on the baking sheet for at least 10 minutes to firm up, then transfer to a wire rack to cool completely. Cookies will become crisp as they cool.
Notes
Store cookies in an airtight container for up to 5 days.
Freeze baked cookies for up to 2 months.
You can freeze cookie dough balls but allow them to thaw and come to roomtemperature before baking.
Dough will be soft when scooping, but should not flatten on the cookie sheet. If dough is too soft, allow to sit at room temperature for 5 minutes before scooping cookies.
Mini chocolate chips allow the cookies to flatten correctly and ensure that you’ll havechocolate in every bite. I don’t recommend regular-sized chocolate chips in this recipe, but you can chop up baking chocolate if you can’t find mini chips.
You can use any fat content milk or nondairy milk, but a higher fat content might change the texture a little bit, but it shouldn’t be noticeable.
Freeze baked cookies for up to 2 months.
You can freeze cookie dough balls but allow them to thaw and come to roomtemperature before baking.
Dough will be soft when scooping, but should not flatten on the cookie sheet. If dough is too soft, allow to sit at room temperature for 5 minutes before scooping cookies.
Mini chocolate chips allow the cookies to flatten correctly and ensure that you’ll havechocolate in every bite. I don’t recommend regular-sized chocolate chips in this recipe, but you can chop up baking chocolate if you can’t find mini chips.
You can use any fat content milk or nondairy milk, but a higher fat content might change the texture a little bit, but it shouldn’t be noticeable.