If you love a crispy cookie, this will be your new favorite recipe!
If you love a crispy, golden brown, crunchy cookie—this one is for you! We’re adding to the Studio 5 Cookie Chemistry series, where we show you the science behind the baking.
Baker Madison Reid spilled her secrets to the perfect crispy chocolate chip cookie.
Nailing That Crunchy Texture
Ever ended up with cookies that are too soft or chewy? The culprit is usually too much brown sugar or corn syrup, or dough balls that are too thick. This recipe uses an equal mix of brown and granulated sugar to get that perfect crisp, and skips the corn syrup entirely.
Pro Tip: If your cookies are burning at the edges before the center is done, it might be your dark baking sheets or an uneven oven temperature. Light-colored baking trays are your best friend here, and an oven thermometer can help you keep things in check.
Avoiding Overspread Cookies
Cookies spreading too much and turning into thin, brittle discs? This happens if your butter is too soft or melted. Stick to room temperature butter to keep things under control. Also, make sure you’re using enough flour—accurate measurements are key! If your kitchen is warm, chill the dough before baking to prevent overspreading.
The Science of Crispy Cookies
Getting that perfect crunch is all about balancing dry ingredients and moisture. A higher ratio of white sugar to brown sugar helps create a crisp texture. Bake your cookies a bit longer at a slightly higher temperature, and let them set on the hot pan before moving them to a wire rack. This helps develop that delightful crunch.
Ingredient Ratios: More granulated sugar than brown sugar is the way to go. White sugar = crispiness, while light brown sugar adds a bit of chew.
Flour Choice: All-purpose flour is your best bet for an even crunch. Want a delicate crunch? Swap in some cake flour.
Butter: Room temperature butter mixes better with dry ingredients. Melted butter? Not so much—it’ll make your cookies spread too much.
Baking Temperature: A slightly higher temp and a bit longer bake time will give you that crunchy texture. Around 12 minutes at 350°F is usually perfect.
Cooling: Let your cookies cool completely before storing them. This keeps them from trapping moisture and losing their crunch.
Crispy Chocolate Chip Cookies
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 24
INGREDIENTS
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 egg yolks
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 bag dark chocolate chips
METHOD
- Preheat your oven to 350 degrees
- In a standing mixer with the paddle attachment, add 3/4 cup unsalted butter, 3/4 cup granulated sugar and 3/4 cup brown sugar. Mix to combine. Once combined, turn the mixer up to medium-high speed and beat for 2 minutes until lighter in color and fluffier in texture.
- Fold in 2 egg yolks, 2 tbsp milk, and 1 tsp vanilla extract.
- Add the dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt. Mix on low until a dough forms.
- Fold in the bag of dark chocolate chips.
- Line light-metal colored cookie sheets with parchment paper and scoop the dough out using a standard cookie scoop, leaving 2 inches of space between.
- Bake for 12 minutes.
- Remove and let the cookies rest for 5 minutes before removing from the pan.
- Once cooled off, enjoy!
Find more from Madison on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.
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