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THE BEST CHOCOLATE CHIP COOKIES

AKA Crispy Chocolate Chip Cookies from Sally’s Baking Addiction

I compulsively mess around with recipes—usually to lower the amount of sugar, because I don’t like to be overpowered by sweetness—but when I futzed with this recipe, I ruined it. When I made it according to the directions, they were flat, crunchy on the edges but not dried out. Just how I wanted them to be.

Don’t make my mistakes: use only the egg yolk and don’t skip the corn syrup/honey. (I tried one batch with honey and one with corn syrup and they were great either way.) I did substitute half and half for milk–because that was all I had–and in one batch I used chocolate chunks–because that’s what my daughter bought even though I asked for chips–and I did not  roll the dough into balls as directed because the dough was too sticky—just dropped them onto the parchment paper.

So I guess I did futz after all. Try this recipe and you’ll never go back to Tollhouse (especially because you don’t have to remember to take the butter out of the fridge ahead of time or get out the stand mixer)!

Makes 30 cookies.

Ingredients

  • 10 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 2 Tablespoons corn syrup or honey
  • 2 Tablespoons milk (or half ‘n half)
  • 2 teaspoons vanilla
  • 1 egg yolk
  • 1 1/4 cups semi-sweet chocolate chips (or chunks)

Instructions

  1. Melt butter in a small saucepan and set aside to cool.
  2. Preheat oven to 375° and line 2 baking sheets with parchment paper or silicone mats.
  3. Whisk the flour, salt and baking soda until blended.
  4. In another bowl, whisk together the cooled butter, syrup/honey, milk, vanilla and yolk.
  5. With a spatula, mix the dry ingredients into the wet until completely combined.
  6. Fold in the chocolate chips.
  7. Drop the dough by rough tablespoons onto the prepared cookie sheets. I was able to fit half the dough on each sheet.
  8. Bake one sheet at a time on the center rack for 9-11 minutes, until golden brown around the edges.
  9. Cool on the sheet on a wire rack for a few minutes, then transfer directly to the rack to cool completely before storing in an airtight container.
Drag and Drop the image above for a printable recipe

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