I stumbled upon this cookie late on a weeknight last year. Although I love cookies and I’d been searching for a crisp and flat cookie that emulated the deliciousness of my favorite local bakery’s chocolate chip cookies, on this particular night I was simply hoping for a generic chocolate chip cookie.
I’d tried this foodnetwork recipe for thin and crispy cookies before, but the cookies hadn’t turned out that much flatter than your typical cookie. Since I was hosting a review session for my history students the next day, I wanted to provide snacks to encourage *cough* bribe *cough* students to attend.
As I set out my ingredients, I encountered a big problem: I only had one cup of brown sugar, while the recipe called for almost twice that amount. It was getting late, so I quickly decided to sub the brown sugar for white sugar and left the rest of the recipe intact. Eight minutes later, the flattest cookies I’d ever seen emerged from the oven. I was initially distraught. The cookies looked weird! They were flat, oblong, almost translucent and coated with a fine mist of butter when I picked one up from the tray.
However, once I bit into a cookie, I was immediately overjoyed. I had found the perfect cookie for me! If you’ve been around me for any amount of time, you’ll know that I LOVE crispy things but I especially love crispy cookies. These treats were my idea of the perfect cookie- subtly chewy on the inside with a crispy edge. I excitedly shared one with my husband who initially scoffed at their appearance but then remarked, “These are the best cookies I’ve ever had!” This was high praise from the man who begins dinner by giving me a critique on the the taste of our food every night. (“I like the cumin in here but you could definitely have used more salt.”)
Although I thought they were perfection in cookie form, I knew that my students would comment on the odd appearance of the cookies. I hoped that the taste would compensate for their looks, so I packed them up and went to sleep.
The next day, when I put the cookies out during our study session, my students remarked, “Ms.Cho! What’s wrong with these cookies?! Did you forget to add baking powder?” (10th grade baking logic). However, as soon as they tried them, they all remarked on how delicious the cookies were. One student even asked me if I could bake some for her birthday party!
My students still talk about the cookies at least once a week: “Ms.Cho, are you bringing cookies to the MLK potluck?” And I am in fact bringing some to our last review session of the year this week. Apart from being wildly popular with tenth graders, relatives and church friends have also received them with the same warm remarks and have asked for the recipe. After experimenting with the recipe probably a dozen times trying to recreate that randomly perfect first batch of cookies, I finally feel like the recipe is ready to share. Please look at the notes below since there are a few important steps to yielding the perfect cookie! Let me know how they turn out in the comments!
Although I’ve been advertising these cookies as crispy, they were described by a non-crispy- loving friend as “a good kind of crispy.” Meaning that there’s plenty of chewiness in the center of the cookie. If crispy is not your thing, feel free to keep the baking time closer to 7 minutes to keep the cookie chewier. I strongly recommend that you use a cookie scoop for these cookies since they can turn out oddly shaped otherwise. If possible, use chocolate wafers(flat chocolate chips) like these CHOCODROPS instead of normal chocolate chips since the regular chocolate chips tend to stay in the center while the rest of the cookie batter spreads out, and they stick up above the otherwise flat cookie- kind of weird. Also, you want to get chocolate chips that aren’t overly sweet, these cookies are pretty sweet so semi-sweet to bitter-sweet chips work well. Chilling the dough is essential. I used to skip this step when recipes called for it, but with these cookies in particular–due to the high butter content–it is very important to chill after making the dough and to keep it cool in between batches (I stick my dough in the freezer while the other cookies are baking to keep the dough nice and cool). Finally, knowing when the cookies are done can be a little tricky, so I’ve included some pictures below to show you when I pull mine out of the oven.
The BEST Chocolate Chip Cookies
Yields: ~2 dozen cookies using small cookie scoop
Total Time: 1 hour and 12 minutes
Prep time: 5 minutes
Cooking Time: 7-9 minutes
- 1 stick butter, room temperature
- 1 egg
- ¾ cup all purpose flour
- ¾ cup white sugar
- ⅓ cup packed brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 teaspoons water
- 1 cup chocolate chips (semi sweet to dark chocolate work well)
- Parchment paper (trust me)
- Wet ingredients: Cream butter and sugars for a few minutes until light and fluffy. Add egg, water, and vanilla. Mix until combined.
- Dry ingredients: Add flour, salt, and baking soda. Mix until fully incorporated. Then stir in chocolate chips.
- Chill: Cool dough in the refrigerator for a minimum of one hour.
- Pre-heat: Pre-heat oven to 325 degrees once the dough has been chilled for an hour.
- Scoop: Using a small cookie scoop or a tablespoon, scoop dough onto cookie sheet covered with parchment paper leaving plenty of room for cookies to spread. You should scoop no more than six cookies per sheet (Refer to images above).
- Chill: Keep remaining dough refrigerated in between batches in order to avoid overspreading.
- Bake: Bake the cookies for 4 minutes in the center rack of the oven, rotate the tray, and bake for another 3-4 minutes or until your cookies resemble the cookies in the photos above. Remove tray from oven.
- Cool: Take parchment paper and cookies off the tray and allow to cool for 2-3 minutes before eating.