Some people prefer their cookies more crispy than soft, thinner rather than thick.
If this is you, then you should try these crispy chocolate chip cookies.
This recipe delivers the best of both worlds, all the flavor of traditional chocolate chip cookies, but with the snap of a crispy cookie.
These thin, delicate, chocolate filled morsels are elegant enough for any occasion. Serve them with coffee to finish off an evening meal or on fine china for afternoon tea.
What are the secrets to Crispy Cookies
The moisture in sugar affects the texture of cookies, so using less brown and more white sugar makes them crispier.
Have the butter and eggs at room temperature.
Don't chill the dough. We need the cookies to spread, so the dough needs to be at room temperature.
Greasing your baking trays will also encourage them to spread.
Preheat oven to 190°C / 375°F and grease two baking sheets.
Place the butter and brown and granulated sugars in a large bowl and beat with an electric mixer on high speed until light and fluffy.
Add the vanilla and eggs, one at a time, beating well after adding each one, until the mixture is creamy.
Place the flour, salt and baking soda into a small bowl and lightly mix and aerate with a fork.
With the mixer speed on low using a paddle attachment, gradually add the flour and mix until almost combine.
Stir in the chocolate chips using a wooden spoon until they are well mixed and no streaks of flour remain.
Drop rounded teaspoons of the dough onto prepared baking trays leaving 2 inches between each cookie.
Bake in the oven for about 9 minutes or until the edges turn a light brown.
Remove from the oven and leave on the trays for several minutes before transferring to a rack to cool.
Makes about 60
Humid weather can soften crispy cookies, so they need to be stored well.
To store, layer them between sheets of waxed paper in an airtight container. They will keep for up to 2 days.
Crispy chocolate chip cookies are ideal for freezing and can be kept frozen for up to 3 months.