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Crispy Chocolate Chip Cookies Recipe

By: admin

"A one-stop master class on the quintessential American cookie, this one will speak to those who favor thin and crispy over chewy and gooey," says Paola Velez, award-winning pastry chef and author of the "Bodega Bakes" cookbook. "I typically bake [them] for friends and family, but they are also great for serving at a dinner party or when hanging out over drinks."

Makes: 28
Active time: 35 minutes
Total time: 1 hour, 20 minutes

3/4 cup (6 oz.) unsalted butter, softened
3/4 cup lightly packaged light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp. vanilla bean paste or vanilla extract
1 3/4 cups (about 7 1/2 oz.) all-purpose flour
3/4 tsp. fine Himalayan pink salt
3/4 tsp. baking soda
1 (10-oz.) bag miniature semisweet chocolate chips

1. Beat together butter, brown sugar and granulated sugar with an electric mixer on midium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Beat in egg and vanilla until combined, about 30 seconds.

2. Whisk together flour, salt and baking soda in a medium bowl; stir in chocolate chips. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined, about 2 minutes total.

3. Using a 1-ounce (2-tablespoon) cookie scoop, scoop dough onto a parchment-lined baking sheet.* (Don't worry about spacing them out at this point; put them all together to save space.) Cover with plastic wrap, and chill in refrigerator for 30 minutes. Meanwhile, preheat oven to 375 degrees.

4. Line 2 additional large rimmed baking sheets with parchment paper. Arrange dough balls on prepared baking sheets at least 1 1/2 inches apart (about 8 dough balls per sheet). Bake in oven until bottoms and edges are golden brown, 10 to 12 minutes, rotating baking sheets between top and bottom racks halfway through. Remove from oven. Cool on baking sheets, 5 minutes; serve warm, or transfer to a wire rack to cool completely. Repeat with remaining dough balls.

* Quick tip! "My cookie dough freezes beautifully for up to one year," says Velez. Freeze the dough balls until solid, and transfer to a freezer-safe plastic bag.

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