Crispy Chocolate Chip Cookies
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.
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
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.
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