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Monday, December 12, 2011

crispy, chewy chocolate chip cookies

Crispy Chewy Chocolate Chip Cookies

Crispy, Chewy Chocolate Chip Cookies. Whew, what a mouthful, but I promise no other name would do them justice. These cookies are good; so good, in fact, that this is a repost of their recipe from a few years ago. I made them again this year to raise awareness for Cookies for Kids' Cancer and decided that I'd be holding out on y'all if I didn't share the recipe again.

My favorite part about these cookies is seeing people's reactions as they first bite into them. They're described as "crispy on the outside, yet chewy on the inside." That's why they're called Crispy Chewy Chocolate Chip Cookies! And then the taste tester gets a moment to think of themselves as a culinary genius for nailing the composition of the cookies on the head. I told you no other name would do...

Crispy Chewy Chocolate Chip Cookies

Bottom line, is that these cookies are delicious. They are consistent from batch to batch and they don't flatten out like every other chocolate chip cookie in my repertoire. I guess they're just magical like that. If you're looking to spread a little non-denominational magic this holiday season, these cookies are for you!
Crispy Chewy Chocolate Chip Cookies
makes about four dozen cookies

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I use minis)

Preparation:
  1. Preheat oven to 325 degrees Fahrenheit. Line baking sheets with either parchment paper or silicone baking mat. 
  2. Sift together flour, baking soda and salt. Set aside.
  3. In a medium sized mixing bowl, mix together butter, brown sugar and white sugar until smooth. Add egg, egg yolk and vanilla and whisk until as fluffy as it will get before your arm gets tired. (I swear the secret to these is not using your stand mixer). 
  4. Fold in flour mixture until fully incorporated followed by chocolate chips until evenly distributed.  
  5. Use a 1" cookie scoop to evenly scoop cookies about three inches apart. 
  6. Bake for 14-16 minutes until golden brown on the bottom/edges. Transfer to wire rack to cool. 
Crispy Chewy Chocolate Chip Cookies

12 comments:

Kiri W. said...

Mmmm, these look delicious! I love that they're both crispy and chewy - the best of both worlds!

janepfrank said...

Crispy & Chewy = Best of Both worlds. Definitely want to try this recipe out!

Emily @ Life on Food said...

They look delicious! I am finding that you can really change up how a cookie ends up but changing the ratio of brown to white sugar.

Food Lover said...

mmmm yummy, can't wait to try this recipe :)

Grubarazzi said...

I have no words to describe how much I WANT this cookie.

TammyJo Eckhart, PhD said...

Lots of semi-sweet chips!  That is what I want, too!

Margaret said...

I just tried these and OMG, they are the best choc chip cookies ever!  I'm throwing out all my other CC cookie recipes.  Thanks for another winner

Maria said...

Switched shortening for butter and 1/2 cup soy milk for the eggs and voilĂ   -- the best cc cookie recipe became the best vegan cc cookie recipe... baked them last night and they were gone this morning. Thanks! 

Kimmie said...

I am so excited to hear that they turned out great vegan!! Thanks a ton for sharing your adaptations!

Kimmie said...

LOVE hearing when things turn out great in others' kitchens as well! =)

Priya said...

Thank you for sharing, I tried the recipe with exact measurements and the cookies are delicious!
while making the dough it was little too dry with just one egg and only spoon of vanilla extract for 2 cups of flour. I had to drizzle milk to mix it all together. it was chewy and crispy like u said but once cooled it kinda became hard. I microwave it n its back like i wanted it. let me know if i missed something.

Kimmie said...

The dough is definitely a bit drier of a dough, probably the addition of milk is what caused them to harden after cooling. If you can scoop it into a ball or roll it in your hands to bring it together without adding the milk that might help. Sometimes different sized eggs make a difference. If too dry next time, try adding an extra egg yolk as opposed to milk and it will keep the same structure. Thanks for the feedback!!