Happy Puppy Bowl Sunday! I want all the puppies. Seriously.
In the mean time, I’m finally getting around to posting these cookies.
To be clear, I’m historically all about soft cookies. You know, like the ones in high school that are baked by the hundreds and barely cooked in the middle? Just the best.
But recently, I’ve found myself craving thin, crispy cookies with the same flavor and nostalgia of their heavier counterparts. I also found myself with a new subscription to InStyle, with three recipes for cookies in the back! (And for the record, February is all about new neutrals, people.)
So I went all in for the crispy cookie. It felt a little more sophisticated, and tasted delicious.
You know when you’re eating chips in front of the TV and you have to turn it up to hear over the sound of your own chewing? It’s kind of like that…but I really wouldn’t know…because I don’t ever do that…
It also holds up better in the milk-dunking phase. Trust me, I’ve done a lot of leg work on the cookie process.
The one recipe note I’ll give you is that you have to flatten out the cookies before baking to achieve the crisp factor. The easiest way to do it is to use a spoon and wet the back of it before flattening each cookie. It’s tedious, but the alternative leaves you with a big mess (trust me here).
Crispy Chocolate Chip Cookies (from InStyle)
Yields about 2 dozen cookies
1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
2/3 cup granulated sugar
1/3 cup brown sugar (I used light, but either will do)
1 tsp vanilla extract
1 cup semisweet chips
Preheat oven to 375 degrees and line baking sheets with parchment paper. In a medium bowl, mix together flour, baking soda and salt and set aside.
Melt the stick of butter, and mix in a stand or electric mixer with both sugars until blended. Add egg and vanilla, and again mix until blended. Take your flour mixture and add in thirds, incorporating each time before adding more.
Once incorporated, fold in your chocolate chips using a spatula, then drop tablespoon sized scoops onto your baking sheet, 2 inches apart. Using a wetted spoon, flatten each cookie to about 1/4 inch.
Bake cookies for 15 minutes until golden. Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely.