In the world, there are 2 types of people: chewy chocolate chip cookie lovers, and crispy chocolate chip cookie lovers. I believe that most people prefer chewy cookies, but I prefer crispy cookies. For example, I love Chip’s Ahoy and Tate’s. Well, what do you like? Let me know in the comments! Make sure to watch the video at the end where my cousins will show you how to make them!
These crispy chocolate chip cookies are heaven. They are almost like copy cats of the Tate’s cookies. They are perfect with a glass of milk and are rich and buttery. You might ask, “What is different from making crispy cookies than making chewy ones?” Well, you’re about to find out.
These cookies are a slightly thicker version of Tate’s. Once you leave them out to cool for a few hours, the crunch resembles a real Tate’s cookie!
Factors that make a crispy cookie different from a chewy one:
- Cooling: You want to make sure you cool the crispy cookies completely before consuming. You may not know, but the cookies can continue to bake on the pan which is good because you want a cookie that is completely baked.
- Chilling: When making most types of cookies, you chill the dough to ensure the cookies don’t spread out too much in the oven. However, when making crispy cookies, you want the cookie to spread out and be thin. Don’t bother chilling this dough. Hopefully you’ll like that because waiting is the hardest part :).
- Melted Butter: When you make regular chocolate chip cookies, you normally use softened butter. I find that using melted butter makes the edges more crispy and gives it it’s golden-brown color. This is why most brownie recipes ask for melted butter; it gives it crisp and chewy edges.
- An egg yolk is used in place of a whole egg in this recipe. If an egg white is added, the cookies with result in a cakier texture. The egg yolk ensures that the cookie cooks, but remains crispy.
- I decided to use honey in this recipe because it is recommended to give it crackly and shiny tops! You can also use corn syrup which will do the same. The honey/corn syrup is optional but is recommended!
Also, for this recipe you do not need a stand mixer or a hand mixer! You just need a whisk and a rubber spatula!
Watch this video where my sweet cousins show you how to make them! Make sure to subscribe to their channel! Thank you Mia, Ellie, and Josie!
1 and 2/3 cups of flour
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons of unsalted butter, cooled completely. This helps the dough mix together.
1/2 cup + 1 tablespoon of sugar
1/4 cup of of packed brown sugar. If the brown sugar is too hard, place a wet towel over it for about 5 minutes or until soft.
1 tablespoon of honey or corn syrup
1 egg yolk
2 tablespoons of milk
2 teaspoons of vanilla extract
1 cup of chocolate chips
- Preheat your oven to 375 degrees.
- Whisk together the flour, baking soda, and salt in a bowl.
- Combine the melted butter, sugars, honey, egg yolk, milk, and the vanilla in a separate bowl until smooth.
- Add the wet ingredients into the dry ingredients. Make sure to scrape off all of the butter mixture. Fold the dough with a rubber spatula until fully combined. Add the chocolate chips.
- Roll into tablespoon-sized balls onto 2 parchment paper lined baking trays. Lightly press down on them with a spoon or your finger so that they are approximately 1/2 inch thick. Make sure they are at least 2 inches apart.
- Bake for about 11 minutes. All ovens run differently so my strongest piece of advice would be to constantly watch your cookies in the oven. When baking in a middle rack they tend to cook faster.
- Cool completely! This is where your patience comes to test. I would recommend waiting 2 hours before consuming for a nice crunchy cookie. If you decide to eat one right away, go ahead, it will just be more of a ‘chewy’ cookie.
Well what did you think? Let me know in the comments how it went! Also comment whether you are a chewy or a crunchy person.
Also If you have a recipe you tend you make a lot PLEASE let me know and I can share it here! For example it would be called “Your name’s _____ recipe.” I’d state that it isn’t mine. It would just be a way for you to get some recognition for your recipe! I’m all ears to them and I will update every single request I get. Just email or text me! If you don’t have my email address or phone number just email or text my mom.