Crisp Chocolate Chip Cookies – crisp around the edges, soft in the middle, and packed with chocolate chips and walnuts.
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I’ve been going chocolate chip cookies crazy. This past month I’ve made chocolate chip cookies at least half a dozen times. It has been chocolate chip cookies heaven.
My chocolate chip cookies obsession began in January when I stumbled upon this Yahoo article asking if these Crisp Chocolate Chip Cookies are the perfect chocolate chip cookies. I decided I had to find out for myself, “challenge accepted”.
Fast forward a month and adventures in chocolate chip cookies began.
These Crisp Chocolate Chip Cookies are crisp around the edges, soft in the middle, and packed with chocolate chips and walnuts. You'll love them if you enjoy a crisper cookie and are a chocoholic.
These Crisp Chocolate Chip Cookies are adapted from Toll House Chocolate Chip Cookies. They are on the thinner side, but this is also what gives them a crisper texture and makes them bulge with chocolate chips and walnuts. Mmm, chocolaty-goodness.
If you prefer a slightly thicker/larger cookie, drop larger balls of dough onto the baking sheet; adjust the baking time accordingly. To help with spreading, refrigerate the dough and make sure to create spherical dough balls. Lastly, this is a halved recipe, simply double the recipe for more cookies!
Personally, my perfect chocolate chip cookie recipe is my BEST Chocolate Chip Cookies. However, I know plenty of people {my mom included} who find the Crisp Chocolate Chip Cookies to be their perfect chocolate chip cookie recipe.
Which do you prefer - Crisp Chocolate Chip Cookies or BEST Chocolate Chip Cookies? I’ll let YOU be the judge.
Crisp Chocolate Chip Cookies
Ingredients
- 1 and ⅛ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
- ½ cup chopped walnuts
Instructions
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer and the paddle attachment, cream together butter and sugars on medium speed, until light and creamy. Add egg and vanilla extract; mix until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Do not over-mix.
- Gently fold in chocolate chips and walnuts.
- Cover bowl and refrigerate dough for 60 minutes. This is optional.
- Preheat oven to 375F degrees.
- Scoop dough into rounded tablespoons onto an ungreased baking sheet, or silicone mat/parchment paper lined baking sheet.
- Bake 7-10 minutes or until they're brown and crispy around the edges and raw in the middle.
- Cool cookies on baking sheet on wire rack for 3 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
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