Cakes & Bread
Crispy Chocolate Chip Cookies, Sweet & Savory and Totally Addictive
Prep
20 min
Cook
15 min
Servings
25
Level
Easy
These chocolate chip cookies have a crispy exterior with just a touch of softness inside, combined with the rich savory flavor of butter and the sweet, gooey chocolate chips that melt with every bite. Perfect as a laid-back snack or a special treat for the holidays, since they look pretty and taste so good you won't be able to stop. This recipe is very beginner-friendly since the ingredients are easy to find and the steps are simple.
🧂 Ingredients
🍽️ Servings: 25
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Butter, room temperature
- 100 grams Fine granulated sugar
- 80 grams Brown sugar
- 1 Egg
- 1 Egg yolk
- 1 tsp Vanilla powder
- 300 grams Medium-protein all-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Fine salt
- 150 grams Chocolate chips
- 50 grams Chopped almonds (optional)
🛒 Products You Might Need
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C) for 10 minutes before using. Prepare a flat baking sheet lined with parchment paper.
- 2 Beat the butter, fine granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until soft and slightly pale; there's no need to beat until stiff and fluffy.
- 3 Add the whole egg and egg yolk one at a time while continuing to beat, then add the vanilla powder. Mix well.
- 4 Sift the flour, baking soda, and salt into the butter mixture. Stir with a spatula until just combined—don't overmix, or the cookies will turn out hard.
- 5 Add the chocolate chips and chopped almonds (if using), then fold gently until evenly distributed throughout the dough.
- 6 Scoop out dough about the size of a small meatball (roughly 1 heaping tbsp), roll into a ball with your hands, and place on the baking sheet with 1.5-2 inches of space between them, since they'll spread while baking.
- 7 Gently press down on top of each dough ball to flatten slightly; you can add a few extra chocolate chips on top for a prettier look.
- 8 Bake for 12-15 minutes until the edges turn golden brown but the centers still look slightly soft, since the cookies will firm up as they cool.
- 9 Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack so they don't fall apart.
- 10 Once completely cool, store in an airtight container to keep them crispy longer.
💡 Tips
• Make sure the butter is at room temperature, not melted, so the cookies don't spread too much while baking.
• Don't overmix the dough after adding the flour, so the cookies stay soft and crispy rather than turning out hard.
• For evenly crispy results, bake on the middle rack of the oven and rotate the baking sheet halfway through baking.
• The dough can be stored in the fridge as a log for up to 3 days if you'd like to bake it in batches as needed.
📊 Nutrition Facts / serving
145
Calories (kcal)
2 g
Protein
8 g
Fat
17 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊