Crispy Chocolate Chip Cookies

As seen on

Butternut bakery

Total Time

35 minutes

Prep Time

20 minutes

Cook Time

Rating

(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

American Desserts Baking Beginner ...

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Preparation

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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!

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.

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Crispy Chocolate Chip Cookies

Ingredients

Preparation

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Chef’s notes

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