Crispy Chocolate Chip Cookies


When I had a hankering to bake today, I turned to the simple but trusty chocolate chip cookie.  Now I realize that my next statement might be seen as chocolate blasphemy, but I'm not one of those people that sees chocolate and drops into a fit of ecstasy.  I can enjoy it every now and then, but my first choice for something sweet would be fruit related.  Since my husband doesn't care for fruity desserts, I usually make something with chocolate or peanut butter for him.  Chocolate chip cookies are a safe bet, and the way he likes them is not the norm.  

When most people think of the perfect chocolate chip cookie, they see a soft, chewy cookie with maybe even a gooey center.  My husband likes them firm and crispy.  Most recipes I've come across do not satisfy his definition of a good cookie, until I came across this recipe that gets nice and crispy around the edges, but stays just a little soft in the center.  Cook it a few minutes longer and you have a good crisp cookie all the way through.

I experimented with my pizza stone also, baking one batch an a cookie sheet, and the other on my stone.  The only differences I could detect, was the batch baked on the stone took a few minutes longer to cook, and those baked on the cookie sheet spread out a tiny bit more.  As far as taste and texture went they were the same.



Crispy Chocolate Chip Cookies

2 sticks of unsalted butter, melted
3/4 cups packed brown sugar
3/4 cups sugar
2 large eggs
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 375F.  In a mixing bowl, combine the sugars and melted butter, and mix until combined.  Add the eggs, one at a time, followed by the vanilla.  Add 1 cup of the flour, and the baking soda, stirring until well combined.  Add the second cup of flour, mixing well.  Stir in the remaining 1/2 cup of flour.  Stir in the chocolate chips and if using, the walnuts.

Place the cookies by heaping spoonfuls (I used an ice cream scoop for big cookies), onto a greased cookie sheet or one lined with parchment paper.  Bake for 10-12 minutes for a crisp cookie, or 8-10 minutes for a softer cookie.  Let cool on a wire rack.  Enjoy!


(adapted from Proceed with Caution)


2 comments:

Anonymous said...

How much does this recipe make, approx??

Sprinkled with Flour said...

This recipe should make about 2 dozen. :)




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