Crispy Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">3g fine sea salt</li><li class="ingredients-single-item">200g dark chocolate chips or chunks (60-70% cocoa)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the butter in a small saucepan and melt over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. The brown butter adds a delicious caramel note that elevates these cookies. Transfer to a large bowl and let cool for 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both sugars to the brown butter and beat with an electric mixer for 2 minutes. This dissolves the sugar crystals and creates the foundation for a crispy texture. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed until just combined. Using a higher ratio of white to brown sugar and limiting the flour helps achieve that perfect crisp texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in chocolate chips or chunks by hand. For the crispiest cookies, use chopped chocolate rather than morsels - the irregular pieces create varied textures throughout. Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This resting time allows the flour to hydrate fully and enhances flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 170°C and line baking sheets with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Measure out approximately 30g portions of dough (about 1 tablespoon) and place on baking sheets, leaving 5cm between cookies as they will spread significantly. For extra-crispy cookies, gently press each dough ball to flatten slightly before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 12-14 minutes, rotating pans halfway through, until the cookies are golden brown across the entire surface. The longer bake time at slightly lower temperature ensures even caramelization and maximum crispness. The cookies may look slightly underdone in the center but will crisp up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Immediately sprinkle with flaky sea salt if using. Allow cookies to cool on the baking sheets for 5 minutes (they're quite fragile when hot), then transfer to wire racks to cool completely. As they cool, you'll notice them becoming increasingly crisp with a satisfying snap.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store in an airtight container at room temperature for up to 5 days. To maintain maximum crispness, place a slice of bread in the container to absorb moisture, replacing it when it becomes stale. These cookies also freeze beautifully for up to 2 months.</li></ol>