I bake chocolate chip cookies very often as they are a favorite of my kids. They insist me to take them along for grocery shopping. They would promise that they won’t make any demands. But as we enter the snacks aisle, they lose their control and slowly opens up a list of demands. The first one in their list is always the thin and crispy chocolate chip cookies in boxes. If that doesn’t work out, then will try their luck on the next item in the list…This is a usual scene in our grocery shopping. I know that if we buy it, most of the cookies will disappear before we reach home. And I cannot stay away from those cookies too. So I make excuses and my first response is “How about we bake it at home?” Most of the time they fall for it and I don’t need to dig in for more excuses. When we get back home they would remind me every now and then about my promise until I bake them. So I bake chocolate chip cookies either soft and chewy or these crispy ones that resembles the thin and crispy store bought cookies in boxes. This way I feel a sense of satisfaction that I know what they eat and how much they eat. That is something I love about home baked cookies. I bake in small batches to satisfy their cravings.
Though I like soft and chewy chocolate chip cookies, these are my personal favorite. These cookies are thin towards the edges and crispy all the way through. What I love about these cookies is the dough doesn’t need to be chilled before baking as these cookies are supposed to spread. The cookie dough can be mixed with a whisk or spatula and does not require a mixer. So you don’t have to worry too much about cleaning up the mess after baking which is something I am not very fond of. I am sure many of you can relate to that. It takes only half an hour to make these cookies and no need for softening the butter too. So if you are in a hurry to bake some cookies, just go for these.
I hope you love them as much as I do. If you make them, do let me know in the comments or you can tag me on Instagram (@beths_yummy_garden) and hashtag it #bethsyummygarden
Ingredients:(Yields about 16 cookies)
- All-purpose flour 1 cup (130 gm)
- Baking Soda ½ teaspoon
- Salt ¼ teaspoon
- Unsalted butter melted and slightly cooled ½ cup (113 gm)
- Brown sugar ½ cup (100 gm)
- Granulated sugar 2 tablespoon (25 gm)
- Egg yolk 1
- Milk 1 tablespoon (15 ml)
- Vanilla extract 1 tsp
- Semi-sweet chocolate chips ¾ cup (130 gm)
- Preheat oven at 325-degree Fahrenheit/165-degree Celsius for 10 minutes before baking. Line two cookie sheets with parchment paper or silicon baking mat and set aside.
- Whisk flour, baking soda and salt in a bowl and set aside.
- Mix the melted butter, brown sugar, granulated sugar, egg yk, milk and vanilla extract until combined. Pour it over the dry ingredients and mix until everything is combined.
- Fold in the semi-sweet chocolate chips to the dough.
- Roll 1 tbsp. each of cookie dough in to balls and place it on the prepared cookie pan at least 2 inches apart.
- Bake it for 18-20 minutes until the sides and tops are browned.
- Remove cookie pan from the oven and let the cookies cool for about 5 minutes before moving to the cooling rack. The cookies crisp up as they cool.
- I made half of the above quantity and got 8 cookies.
- I baked my cookies on center rack for about 18 minutes.
- If you don’t want the cookies to be thin, you may chill the cookie dough for 1 hour before baking.
- The sweetness in cookies settles in once they are fully cooled.
- These cookies stay fresh in an air tight container for 3 to 4 days.