Description
A classic recipe for irresistibly crispy chocolate chip cookies, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined and smooth.
- Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Flatten each cookie slightly with the palm of your hand or a spoon (this helps with crispiness).
- Bake for 10-12 minutes, or until the edges are golden brown and crispy. The centers may still seem soft but will firm up as they cool.
- Remove from oven and let cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely. Cooling on the sheet helps them crisp up.
Notes
- Melting the butter and using a higher ratio of brown sugar contributes to the crispiness.
- Flattening the dough slightly before baking helps achieve a thinner, crispier cookie.
- Allowing the cookies to cool on the baking sheet for a few minutes before transferring them aids in crisping.