Aloha! Welcome to the Crunchy Chocolate Chip Cookie recipe.
Growing up my father and I used to bake cookies as our quality time and after many years of experimentation these are our favorite.
This recipe makes about 50 delicious crispy cookie perfect for dunking. That might sound like a lot of cookies but man do they go quickly. Please enjoy and don't forget to share some with dad.
Step 1: Gather Tools
First, Preheat oven to 350°F(176.67°C), then, gather some basic tools including mixing bowls, spatula, baking sheet, measuring cup and teaspoon, as well as ingredients:
2 1/3 cups(298.24g) all purpose flour
3/4 teaspoon(sorry I don't know the conversion for this) baking soda
1 teaspoon(sorry I don't know the conversion for this) kosher salt
10 ounces(283.4G) semisweet chocolate chips
1/2 pound (2 sticks,113G) butter
1 cup(220g) packed dark brown sugar
3/4 cup(150g) granulated sugar
2 large eggs
A Note on tools:
Pictured and used in this tutorial is a fancy stand mixer but it is not necessary to make amazing cookies. My father and I used to use 'ye olde wooden spoon' or even our hands to mix up a batch but the mixer makes it easier to take pretty pictures.
Step 2: Mixing!
In the next few steps we mix everything together and generally we mix wet ingredients then dry.
Getting the first few mixing steps right really affects the texture of the cookies.
First, Cream the butter, the 2 sticks should turn into a smooth gold even blend.
Next add sugars until evenly combined with butter.
Then add eggs one at a time, blending completely each time.
Finally add dry ingredients and chocolate chips a few spoon fulls at a time.
Once everything is blended we are ready to sheet and bake!
A Note on Mixing:
My father always emphasized that cooking is science and taking the time up front to cream the butter and add the sugar and eggs just right makes all the difference between a good cookie and an amazing cookie.
Step 3: Spoon & Bake
I start by lining my baking sheet with foil or parchment to save on cleanup time.
Then spoon small daubs (about 1" or 2.5cm in diameter) of cookie dough in rows on the sheet.
These cookies end up flat and crunchy so prepare for them to spread a couple inches.
Bake them at 350°F(176.67°C) for 12-15 Minutes.
Because this recipe uses a significant amount of brown sugar the cookies start out darker than some recipes so keep a close eye on the time.
Step 4: Cool & Devour!
Cookies will come out toasty and soft but get crunchy quickly as they cool.
Swiftly move cookies off baking sheet to cooling rack or paper towels.
Grab Dad, a big glass of milk or other dunking beverage and enjoy!