Crispy, Chewy Chocolate Chip Cookies

4:39 AM

Today at the commissary a case of the munchies struck me and the hubs, and walking down the snack aisle he was reaching for any cookies he could find that were chewy. The heart wants what it wants, I suppose. I slapped his hand away from the packages, reminding him that for months I've been whining and crying to him about how much I've been waiting for him to come home so I could bake for him, so he reluctantly agreed to wait the time needed for me to whip up a batch of homemade cookies.


"Chocolate Chip" and "Chewy" were his criteria, so I whipped out this recipe I found on Smittenkitchen.com. As my husband stood over my shoulders watching and waiting (the entire time, by the way) he scoffed and said "Crispy and chewy? That doesn't make sense, that won't work." Surprisingly, it did work! The brown sugar used is what gives the chewy texture, and using melted butter versus just softened gives you a runny "batter", spreading out on the cookie sheet and allowing the cookie to get crispy, too. My cookies look much thinner and more spread out than the pictures show on Smitten Kitchen, and my cookie dough doesn't resemble hers at all, either. After the first batch I learned I had to use much less dough because they kept spreading. I was worried that the cookies wouldn't be as good as I had anticipated and I would be beaten with a wet noodle from my husband since I didn't let him buy the cookies he wanted, but we were pleasantly surprised! My husband went out of his way to compliment how good they are (I normally have to ask for his opinion, and he normally says "its aight"), and they were both crispy and chewy! This recipe definitely will be staying in my collection :)

Crispy, Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 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

1. Preheat the oven to 325°F . Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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