The Classic Crunchy Chocolate Chip Cookies from The King Arthur Cookie Companion are delicious. They’re supposed to be crunchy, but whether or not they live up to their name depends on a few things.
Over the years I’ve made the cookies with mixed results (always good — but sometimes crunchier than others). Here are some tips to help make the cookies crunchy:
- Do not use an insulated cookie sheet, but rather a heavy duty cookie sheet or a rimmed baking sheet.
- Use the shortening because shortening helps give cookies a crunchy texture.
- If you are not using a scale, make sure to really pack your brown sugar. More sugar means more crunch, so if you don’t pack the brown sugar you won’t be using enough.
- If your cookies aren’t crunchy the first time, try reducing the temperature by 25 degrees and baking for a longer time. Lower and slower usually gives you crunchier cookies because the edges and insides bake at an even pace and you don’t have to pull the cookies out too soon.
A Classic Crunchy Chocolate Chip Cookies Update!
If you are not so much in the mood for crunchy cookies but rather a good semi-chewy cookie, here’s another King Arthur recipe from their website. It’s similar to the Classic Crunchy Chocolate Chip Cookies, but calls for a bit less sugar and is baked at a higher temperature. They also throw in some almond extract, which I tried but wasn’t crazy about.
- 1/2 cup butter, unsalted, room temp (114 grams)
- 1/2 cup shortening (regular or butter flavored) (96 grams)
- 1 cup light brown sugar, VERY firmly packed (230 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 tablespoon apple cider or white vinegar
- 1 large egg
- 1 teaspoon baking soda
- 2 cups flour, all purpose (260 grams)
- 3 cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Line baking sheets with parchment. Do not grease.
- Cream butter, shortening and both sugars with an electric mixer. Beat in vanilla, salt and vinegar.
- Beat in egg, scraping sides of bowl and mixing well, then add baking soda and beat so that it is well distributed. Stir in the flour. Stir in the chocolate chips.
- Drop by tablespoonfuls onto the baking sheets. Bake for 10-14 minutes. Let cool on cookie sheet for a couple of minutes then transfer to a rack to cool completely.