Buttery Crispy Chocolate Chip Cookie Recipe.
This is very close to our go-to cookie recipe at our house. It has a super crispy texture, not a lot of chew, and certainly not cakey at all. This is a pretty good cookie recipe for those who are looking for a chocolate chip cookie to satisfy a midnight craving.
The recipe is in ‘bakers %’ - which will allow you to scale the recipe up or down to suit your needs. It will also allow you to easily tweak the ingredient amounts to change the cookies texture. You will need a scale… but they are super cheap, and will help improve your baking hugely.
Ingredients:
100% (200g) all purpose flour
100% (200g) butter at room temp
50% (100g) white sugar
50% (100g) brown sugar
4% (2 tsp / 10 mL / 8g) salt
1.5% (½ tsp / 2 mL / 3g) baking soda
5% (2 tsp / 10 mL / 10g) pure vanilla extract
25% (1 large) egg
75% (150g) chocolate chips
Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat to a creamy consistency.
Add both sugars and cream until really light and fluffy.
The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.
Mix in the vanilla and egg, then turn the mixer to high and really whip this up.
Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.
Don’t over-mix at this step - just mix until the flour disappears.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 12-15 minutes.
Makes 18 cookies
This is very close to our go-to cookie recipe at our house. It has a super crispy texture, not a lot of chew, and certainly not cakey at all. This is a pretty good cookie recipe for those who are looking for a chocolate chip cookie to satisfy a midnight craving.
The recipe is in ‘bakers %’ - which will allow you to scale the recipe up or down to suit your needs. It will also allow you to easily tweak the ingredient amounts to change the cookies texture. You will need a scale… but they are super cheap, and will help improve your baking hugely.
Ingredients:
100% (200g) all purpose flour
100% (200g) butter at room temp
50% (100g) white sugar
50% (100g) brown sugar
4% (2 tsp / 10 mL / 8g) salt
1.5% (½ tsp / 2 mL / 3g) baking soda
5% (2 tsp / 10 mL / 10g) pure vanilla extract
25% (1 large) egg
75% (150g) chocolate chips
Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat to a creamy consistency.
Add both sugars and cream until really light and fluffy.
The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.
Mix in the vanilla and egg, then turn the mixer to high and really whip this up.
Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.
Don’t over-mix at this step - just mix until the flour disappears.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 12-15 minutes.
Makes 18 cookies
Category
🛠️
Lifestyle