Chocolate Chip Cookies, Crisp and Crunchy or Thick and Chewy?

| November 26, 2012

Tollhouse Cookies aka Chocolate Chip cookies are a staple in every American family’s cupboard.  The chocolate chip cookie was accidentally developed by the owner of the Toll House Inn in Whitman, Massachusetts in 1930 when she ran out of unsweetened chocolate for her chocolate cookies and substituted semi-sweet cut up chocolate which baked in as chips. She then went on to publish the recipe in her 1936 cookbook, “Toll House Tried and True Recipes”and the rest is history.

There are many recipes for this delicious cookie, but depending on whether you like the thin, crisp, flat crunchy kind, or the thick, chewy, soft kind, these are my two favorite recipes for chocolate chip cookies.

Thin and Crisp Chocolate Chip Cookies

Yields about 3-1/2 dozencrispy chocolate chip cookies

Ingredients:

  • 1-1/2 cups all purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 stick unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • 1/3  cup packed light brown sugar
  • 2 tbls light corn syrup
  • 1 large egg yolk
  • 2 tbls. whole milk
  • 1 tbls. pure vanilla extract
  • ¾ cup semisweet chocolate chips

Directions:

Preheat oven to 375 degrees F

Line 2 large cookie sheets with parchment paper and spray with nonstick canola spray.

Mix the flour, baking soda and salt together in a medium bowl and set aside.

With an electric mixer, beat the butter, sugars and corn syrup at low speed for about 1 minute until blended.  Add egg yolk, milk and vanilla.  Mix until smooth for  about 1 minute, scraping as necessary.  Slowly add dry ingredients and mix on low speed until just combine.  Do not overbeat. Add the chocolate chips and distribute evenly through the batter.

Roll the dough in 1-1/4 inch balls and place them on the prepared cookie sheets about 2 inches apart.  Bake one sheet at a time for about 12 minutes rotating the cookies after 6 minutes.

Cool cookies for 5 minutes.  Using a metal spatula, transfer the cookies to a wire rack and let cool.

 

Thick and Chewy Chocolate Chip Cookies

Yields about 20 large cookiesChewy Choc Chip Cookies

Ingredients:

  • 2 Cups and  2 Tbls. All purpose flour
  • ½ tsp. baking soda
  • 1-1/2 sticks unsalted butter, melted and cooled
  • 1 Cup packed dark brown sugar
  • ½ Cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsps pure vanilla extract
  • 1-1/4 cups semisweet chocolate chips

Directions:

Preheat the oven to 325 degrees F. Line 2 large cookie sheets with parchment paper and spray them with nonstick cooking spray

Mix the flour, baking soda and salt together in a medium bowl. Set aside

With an electric mixer, mix butter and sugars until thoroughly blended.  Beat in egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chips.

Roll 2 tablespoon of dough into a ball.  Place on prepared sheets about 2-1/2 inches apart.  Bake until the cookies are light golden brown and the centers are still soft for about 17 minutes rotating halfway through.  Remove with a spatula.

 

Raise Your Spirits and Get the Dish!

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine.com

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