Oh the chocolate chip cookie! I was hesitant to share a 3rd version of chocolate chip cookies with you all. My favorite type of cookie tends to be on the thick and chewy side. But there is just something about the crispy crunch of these buttery cookies that makes them so hard to resist.
Bake them for a minute or two less and you’ll have a slightly chewy cookie. A few minutes more and you’ll have a delightfully crunchy cookie!
When I set out to create this recipe I wanted a cookie that was thinner than your average chocolate chipper. Not thin in an ‘OMG my cookies spread’ kinda way, but in a delicate wafer-esque fashion. I envision these cookies being perfect for a nostalgic icebox cake or going for a dip in a hot cup of coffee! YUM!
- 3.5 ounces (7 tablespoons) unsalted butter, softened
- ½ cup white sugar (100 grams)
- ¼ cup brown sugar, packed (60 grams)
- 1 egg
- ½ tablespoon vanilla extract
- ½ tablespoon water
- 1¼ cups all purpose flour (150 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ tablespoon dry milk powder (optional but reccomended)
- 1 cup of chocolate chips, roughly chopped
- Preheat your oven to 375* F or 350* F if using a convection oven.
- Whisk together the flour, soda, salt and milk powder.
- Cream the butter for one minute then add the sugars and cream until light.
- Add the egg, vanilla and water to the sugar mixture.
- Cream together until fluffy, stopping half way to scrape your bowl.
- Add all of the dry ingredients and chips and mix on low until just combined.
- Mix in any final bits of flour by hand.
- Scoop onto a parchment lined cookie sheet and bake for 12-15 minutes.
- Cookies will become crispier the longer they are cooked.
- Cool and enjoy!
If using salted butter, reduce the salt in the recipe to ½ teaspoon.