Crispy Chocolate Chip Cookie
as an amazon associate I earn from qualifying purchases
Ingredients:
230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping
100g (1 cup) chopped toasted walnuts (sub macadamia nuts)
Flaky salt, for sprinkling on top
Instructions:
In a small saucepan over very low heat, melt the butter, being careful not to make it too hot.
In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.
Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined.
Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.
Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation.
Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds)
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring)
Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly.
Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top.
Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center.
After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.
Transfer the cookies to a wire rack to cool completely and set their crisp.
B-Man’s Pro Tips:
To achieve maximum crunchiness, you can extend the baking time to around 19 minutes.
Experiment with different types of chopped nuts or omit them altogether if you prefer a nut-free version.
For a unique and rustic chocolate texture, use chopped chocolate instead of standard chocolate chips.
The cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
