Crispiest Chocolate Chip Cookies

The Crispiest Chocolate Chip Cookies were served at the Wickwood Inn in Saugatuck, Michigan for many years. They are a classic chocolate chip cookie designed to crispy rather than chewy.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings mini cookies (approx.)

Calories 50kcal

Author Meghan

Ingredients

1½ cup all purpose flour
¼ teaspoon baking powder
½ teaspoon salt
14 tablespoons butter softened
1 cup dark brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 egg
1¼ semi-sweet chocolate chips

Instructions

Preheat oven to 375°. Line three cookie sheets with parchment paper. If you do not have three, you can reuse the parchment to bake on the same cookie sheet.
Sift flour, baking powder and salt together in a small bowl. Set aside.
1½ cup all purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt
In the bowl of a stand mixer, cream together the butter, brown sugar, granulated sugar and vanilla until light and fluffy. Scrape the bowl down as needed.
14 tablespoons butter, 1 cup dark brown sugar, ½ cup granulated sugar, 1 tablespoon vanilla extract
Add the egg, beating until well combined. Add the flour mixture and mix until just incorporated.
1 egg
Fold in the chocolate chips.
1¼ semi-sweet chocolate chips
Drop scant teaspoons of dough two inches apart on the baking sheets. Bake the cookies one tray at a time for 7 to 9 minutes until they are golden. Watch the first tray carefully to get the timing right, which will vary depending on the oven.
Allow to cool one minute on the baking sheets before removing with a spatula to a rack to cool completely. They will become crispier as they cool.
Store cookies in an airtight container to retain the crispiness.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: adapted from a recipe shared by the Wickwood Inn

You're Gonna Bake It After All

bakeitafterall.com

Nutrition