Crispy Chocolate Chip Cookies
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15
Rating
4.9 out of 5 stars
(35)
Ingredients
10 cookies
- 1 cup (130g) all purpose flour, spooned and leveled*
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (110g) unsalted butter**, melted and cooled
- 3/4 cup (150g) granulated sugar
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 tbsp milk
- 3.5oz 85% cocoa dark chocolate bar, chopped***
- Flaky sea salt, for sprinkling
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Preparation
Step 1
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, whisk together the butter, sugar, and maple syrup, followed by the milk, egg yolk, and vanilla.
Step 4
Pour in the dry ingredients and use a rubber spatula to fold the dough together.
Step 5
Add the chopped chocolate and fold to combine.
Step 6
Using a large 3-tablespoon cookie scoop, scoop the cookie dough out onto the baking sheet and space them well apart. I suggest baking only 3-4 cookies at a time as they spread quite a bit.
Step 7
Bake for 12-15 minutes or until the edges are golden brown and the center looks a bit lighter than the outside.
Step 8
Sprinkle with flaky sea salt and transfer to a cooling rack to cool completely. They’re turn super crisp and chewy once cooled. Enjoy!
Step 9
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Chef's notes
**BUTTER – For the best flavor, use cultured (AKA European-style) butter. Since these cookies have a high amount of butter to flour, using really good quality butter will yield a super rich cookie.
***CHOCOLATE – Chop into tiny bite-sized pieces to get an even spread of chocolate throughout the cookie. Also stick with a dark chocolate bar as this will help the cookie spread even more. Chocolate chips hold their shape when baked which will prevent the cookie from spreading as thin as possible.
