Thin & Crispy Chocolate Chip Cookie
Indulge in the unique delight of these homemade cookies, crafted to stand out with their wonderfully crispy edges and tender center. The recipe masterfully combines melted butter, sugars, and vanilla extract, creating a rich and flavorful base that’s both comforting and irresistible. The meticulous blend of all-purpose and cake flours ensures a delicate crumb, while baking soda contributes to the cookies’ light, airy texture. Speckled with semi-sweet chocolate chips and chunks of chocolate bar, each cookie offers a melty, sweet surprise that complements the distinctive crispy bite. These cookies are not just a treat; they’re a crispy, satisfying experience, perfect for those who crave that delightful crunch with the soft, chewy goodness of classic homemade cookies.
Ingredients
- 6 Tbsp. Butter melted
- 1/2 cup Sugar 100g
- 1/4 cup Brown Sugar 60g
- 1 Egg
- 1 tsp. Vanilla Extract
- 3/4 cup All-Purpose Flour 105g
- 1/4 cup Cake Flour 30g
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1/2 cup Mini Semi-Sweet Chocolate Chips
- 1/2 Chocolate Bar chopped
Instructions
- Preheat the oven to 300°F (150°C).
- In a mixing bowl, combine the melted butter, sugar, and brown sugar. Mix for 1 minute until well blended.
- Add the egg and vanilla extract to the butter and sugar mixture. Mix for an additional 30 seconds until incorporated.
- Gently stir in the all-purpose flour, cake flour, baking soda, and salt until just combined. Be careful not to overmix.
- Fold in the mini semi-sweet chocolate chips and the chopped chocolate bar.
- If the dough is at room temperature, proceed to baking. If not, allow it to come to room temperature before baking.
- Drop dough by spoonfuls onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 11 minutes, then rotate the baking sheet and bake for another 11 minutes or until the edges are golden brown.
- Allow the cookies to cool completely on the pan.
Video
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