If you are a fan of crunchy chocolate chip cookies, I have a special treat for you today. It’s an easy, butter-only (no shortening) recipe for a thin-to-medium-thickness chocolate chip cookie that is crunchy through and through.
Here’s the recipe as I made it, with notes about the flour. If you have a scale, it’s best to weigh the flour for accuracy since it can settle in the canister or bag.
Update: If you like these or just want to try another good and crunchy (and kind of crispy) cookie, I also recommend these Crispy Mini Chocolate Chip Cookies. They are a house favorite, especially when I throw in a few M&Ms! It took me a while to get them crisp through and through, but I finally figured out the trick.
Another Crunchy Chocolate Chip Cookie Recipe -- All Butter
- 1 3/4 cups 220 grams / 8 oz unbleached AP flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter room temperature
- 1/2 cup light brown sugar 100 grams
- 1/2 cup granulated sugar 98 grams
- 1 1/2 teaspoons vanilla extract
- 1 large egg 50 grams
- 1 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.
- Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside.
- Cream butter and both sugars with an electric mixer; Add egg and vanilla and beat until egg is mixed in.
- Add flour mixture and stir until incorporated. Stir in chocolate chips.
- Drop by rounded teaspoons onto the parchment lined cookie sheets and bake for 12-15 minutes (or longer) or until the edges start to brown.
- Let cool on the baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.