Best Crispy Chocolate Chip Cookies Recipe and Tips
The Crispiness of Chocolate Chip Drop Cookies
Cookies will be crisper if you use artificial sugars and they will bake faster as well. However, cookies made with regular sugars will also be crispier if you bake them a bit longer than the recipe calls for, but be careful not to burn them.
In addition, some ovens may cook actually at a lower temperature than they read on the setting dial, so you may have to turn the heat up a bit.
Also, make sure the baking pans are completely dry before you drop cookie batter onto them, because any water will be absorbed and make the cookies less crisp.
One other thing to remember is that if the weather is very humid and there is more moisture in the air in your kitchen for any reason, your cookies could also come out less crisp. If you think this might happen, try a couple of test cookies on a pan first and see how they come out and adjust the oven temperature accordingly.
Chocolate and Other Flavors
In this recipe, you can use other types of chips besides semisweet. Some cookie lovers prefer milk chocolate, butterscotch, or white chocolate chops. During holiday seasons, you might find strawberry, lemon, mint, and blueberry chips. All taste good in this recipe.
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- Preheat oven to 300° degrees F
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1/4 lb. or 1 stick) margarine or butter, melted
- 3 tablespoons water
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 6-ounce bag or 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
- Mix the flour, baking soda, and salt together in a mixing bowl and set aside.
- In another bowl and using the medium speed on your electric mixer, beat the margarine or butter, light brown sugar, granulated sugar, 3 tablespoons water, and the vanilla together until well blended. If you don't have a mixer, use a wooden spoon and beat this mixture together well.
- Stir the flour mixture into the margarine/butter mixture, and beat this new mixture until blended.
- Stir in the chocolate chips and nuts for the completed batter.
- Drop the batter in tablespoonfuls, 2 inches apart on baking sheets.
- Bake at 300° until cookies are an even golden brown. This will take 18 - 20 minutes, or 12 - 15 minutes of you use artificial sugars. If you use 2 pans in 1 oven, switch the pans around halfway through baking to ensure all cookies are cooked evenly.
- Let the cookies rest on the baking pans for 2 - 3 minutes and then transfer them to cooling racks with a spatula. Serve them warm or cool. As they cook, they will become more crisp. Store them in an airtight container, a cookie jar, or in the freezer.
Think About Thin and Crispy
More Tips for Crispiness
Reducing the amount of the cookie recipe ingredients that are apt to hold moisture makes it easier for liquids to evaporate during cooking. These ingredients that hold moisture in the cookie dough batter are flour, eggs, and brown sugar.
The fat in the recipe (butter or margarine), should be increased proportionately when other ingredients are cut back. This makes the atmosphere become hotter in the oven than the water in the cookie batter and drives the moisture out of the baking cookies. It's science! -- That must be why some engineers have great cooking websites, like Cooking For Engineers at www.cookingforengineers.com.
Fats will also cause the cookie batter to become softer, so it simply melts when it gets hot -- This makes the cookies spread out on the pan and you must leave room between raw cookies on the baking pan.
For crispier cookies, bake them longer at a lower temperature, so that they have longer to spread out. The thinner, the crispier! -- But be careful not to let them burn.
Ingredients that hold moisture in cookie dough batter are flour, eggs, and brown sugar. The more of these you use in a cookie recipe proportionate to other ingredients, the more chewy rather than crispy will they be.
Ingredients That Hold MoistureClick thumbnail to view full-size
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2007 Patty Inglish MS