Get the Recipe:
Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are highly snackable, ridiculously easy to make, and loaded with dark chocolate chips in every bite!
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (50 g) firmly packed brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk, at room temperature
- 2 teaspoons vanilla extract
- 8 ounces (226 g) dark chocolate (semisweet or bittersweet), chopped
- Flaky sea salt, optional
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Instructions
- Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg, milk, and vanilla, continuing to whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 3 inches (7.5cm) between each cookie. Press them down slightly to flatten. If using the sea salt, sprinkle a pinch on top of each cookie.
- Bake one pan at a time for 15-20 minutes, or until the edges are golden brown but the center is still soft.
- Place the pans on wire racks, and allow the cookies to cool for 5 minutes before transferring the cookies from the pans to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to a week.
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