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Crispy Chocolate Chip Cookies

Name: Crispy Chocolate Chip Cookies
Prep time: 25 min
Cook time: 15 min
Ingredients: 275 g unsalted butter (melted, 2 sticks + 3 tbsp); 125 g white sugar; 125 g brown sugar; 30 g corn syrup or honey; 30 g milk; 10 g vanilla extract; 1 egg yolk; 8 g baking soda; 10 g kosher salt; 285 g all-purpose flour; 165 g 70% cacao baking chocolate (chopped and sifted + extra for topping); 100 g walnuts (chopped into pea-size pieces); flaky salt (to top)

Historically, I am a chewy chocolate chip fan. However, this cookie changed my mind. It really is the perfect cookie to dip in a cold glass of milk and watch movies with. I hope these make you a thin and crispy cookie fan like myself.

Prep Time: 25

Cook Time: 15

Servings: cookies

Ingredients

275 g unsalted butter, melted, 2 sticks + 3 tbsp
125 g white sugar
125 g brown sugar
30 g corn syrup or honey
30 g milk
10 g vanilla extract
1 egg yolk
8 g baking soda
10 g kosher salt
285 g all-purpose flour
165 g 70% cacao baking chocolate, chopped and sifted + extra for topping
100 g walnuts, chopped into pea-size pieces
flaky salt, to top

Metric – US Customary

Instructions

In a mixer, fitted with a paddle attachment, mix together white sugar, brown sugar, and corn syrup. With mixer on low, slowly stream in melted butter and mix until smooth.
With mixer on low, add milk, vanilla, and egg yolk. Mix for 30 seconds, or until combined.
Add baking soda, salt, and flour. Mix on low speed until just combined, about 45 seconds
Fold in chopped chocolate and walnuts. Mix briefly to distribute evenly for about 20-25 seconds
Scoop dough into 45g (about 2T) portions, roll lightly, and place on a parchment-lined baking sheet. Press a piece of chocolate on top of each cookie. Refridgerate for 10 minutes.
Sprinkle with flaky salt and bake for 14-16 minutes at 325°F (165°C), until cookies are golden and crisp.
Let the cookies fully cool before serving.