Super Crispy Chocolate Chip Boutique Cookies

Author: Baker Bettie

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Serves: 24 large cookies

 

Ingredients

• 1¼ cup (8.75 oz, 248 gr) granulated sugar
• ¼ cup (1.8 oz, 53 gr) brown sugar
• 2 sticks (8 oz, 227 gr) unsalted butter
• 1 (1.8 oz, 51 gr) large egg
• 1 TBSP (0.5 oz, 14 gr) vanilla
• 1 tsp (0.2 oz, 5 gr) kosher salt
• 1 tsp (7 gr) baking soda
• 2¼ cup (10.1 oz, 286 gr) all purpose flour
• 2 cups chocolate chips of your choice (I use dark chocolate)

Instructions

1. Preheat oven to 350F
2. Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until light and fluffy, about 3-5 minutes. Reduce the speed and add the egg and the vanilla. Increase the speed and mix until well combined.
3. Sift together the flour, salt, and baking soda in a separate mixing bowl.
4. Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.
5. Scoop large mounds of dough (about 3 TBSP each) onto baking sheets lined with parchment paper or a silpat. It is best to only scoop about 6 cookies per sheet to allow enough room for spreading.
6. Bake for 15-18 minutes, rotating halfway through.
7. Remove cookies from baking sheet onto a cooling rack to cool completely.

Recipe by Baker Bettie at http://bakerbettie.com/thin-crispy-chocolate-chip-cookies/