Growing up if you asked me what my favorite dessert was, I would say chocolate chip cookies. I was obsessed with chocolate chip cookies (with chocolate cake and ice cream as very strong runner ups). In a good mood? Eat chocolate chip cookies. Having a rough day? Nothing a chocolate chip cookie can’t solve. When I would come back during break in my first year of college, one of my good friends would let his mom know so she could make me a big batch of chocolate chip cookies.
Then one day I happened to eat a Tate’s cookie. I had a gluten free roommate and she was munching on these crunchy chocolate chip cookies. I tried one and immediately loved the texture. I don’t know what it was but the crunchy cookie texture was addicting.
So although my go to will always be chewy chocolate chip cookies, sometimes you just need a crunchy cookie to satisfy your craving.
Crispy Chocolate Chip Cookies
Ingredients
- 2 1/2 cups (325 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs, at room temperature
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mix flour, salt, baking powder, and baking soda.
- In a large bowl with an electric mixer on medium speed, cream the butter and sugar until light and fluffy.
- Turn the mixer to high, add in the eggs one at a time. Add in the milk and vanilla.
- Switch the mixer to low, add the flour mixture until just incorporated. Fold in the chocolate chips.
- Scoop dough into 1.5 tablespoon balls onto a lined baking sheet. Bake for 14-16 minutes.
- Let cool on baking sheet for 5 minutes then transfer to wire rack.
