I was such a tease last year. I kept promising cookie recipes for holiday parties and cookie exchanges, but I never did. Oh sure, I got around to the pastries and candies and this spectacular centerpiece. But never actually posted anything about the dessert that screams this time of year.
This year, my friends, things are going to change. Starting from today. And here we have it, starting with the basic chocolate chip cookie. The foundation of any cookie tray, the mecca of cookie lovers everywhere. Ah, but it has a twist!
Like oh so many people, I’m a chewy chocolate chip cookie kind of girl, but sometimes all I want is a bit of crunch. Those big bakery-like crispy cookies are always so intriguing and surprisingly look so satisfying! But I always have thought that the lack of chew would mean lack of flavor.
Turns out (as anyone but me would suspect) that chewiness and tastiness have nothing to do with each other! You can really taste the butter and the oats, and it does not at all lack in chocolate. This is basically the perfect dunking cookie. It’s the ideal cookie for transport. And will look lovely on your cookie tray. Chewy chocolate chip cookie lovers, watch out. This cookie may bring you over to the other side.
Crispy Chocolate Chip Cookies (recipe from Serious Eats)
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1/2 cup (1.5 ounces) quick rolled oats
- 1/2 cup (3.5 ounces) granulated sugar
- 1/4 cup (1.75 ounces) packed dark brown sugar
- 2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks
Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. Stir in the chocolate chunks into the cooled batter.
Divide the dough into 15 equal pieces. Line baking sheets with aluminum foil or parchment paper. Arrange 5 pieces of dough, remembering that the cookies will spread. Flatten each piece of dough until it is about 4 inches across.
Bake for 20 to 25 minutes, until the cookies are thin and very brown. Rotate the pans from top to bottom and front to back halfway through the baking time. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch. Cool the cookies completely before stacking or storing.