Does anyone remember the commercials back in the day for Duncan Hines chocolate chip cookies? For some reason, the “crispy, chewy” song got stuck in my head for years. Decades, really. I’m 32 years old and I would like it out now.
Nevertheless, the description of the ideal chocolate chip cookie was perfect — crisp at the edges, soft in the middle, and pretty much summed up what everyone is looking for in their chocolate chip cookie nirvana. Of course if you ever caved and bought a package of their cookies, well, I’ll be nice, but let’s just say they certainly didn’t live up the cookie dream for me.
And I hope that there isn’t some unsaid limit on the number of chocolate chip cookie recipes a food blogger can post and declare them all her favorite. What? I have fleeting, flitting loyalties. Mostly I like whatever is in front of me.
But after the feves and the sea salt and the buttery enormity of Leite’s Consummate Chocolate Chip Cookie a few months ago, I got to remember this classic recipe I put on the site back before any of you read it. Originally under the name “Big Fat Chewy Chocolate Chip Cookies” I’ve found that you can make them quite tiny and they still maintain that crispy/chewy ideal, so long as you don’t overbake them. So promise you won’t overbake them, okay?
One year ago: Chicken and Mushroom Marsala
Deb went on vacation and all I got were these lousy chocolate chip cookies! Wondering why your comments aren’t being responded to at the speed that you’ve come to expect? It’s true, we’ve flown the coop and we’ll be back at the end of the week. But come on, we left you chocolate chip cookies — you shouldn’t have to miss us at all.
Crispy, Chewy Chocolate Chip Cookies
These cookies have a lower chip-to-dough ratio than our earlier favorites and a thicker, softer thing going on than the consummate cookies, to help you differentiate them. But when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for.
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
- 2 cups (260 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, melted
- 1 cup (190 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (15 ml) vanilla extract (yes, this is correct, but feel free to use less if it seems too much)
- 1 large egg
- 1 large egg yolk
- 2 cups (about 12 ounces) semisweet chocolate chips
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.