The Ultimate Crispy Cookie

By miss5elements

Crispy Chocolate Chip Cookies
Craving infinite crunch? Look no further than this featherweight variety from Carey jones and Robyn Lenzi, authors of the just released "Chocolate Chip Cookies" ($15; amazon.com). Flecked with dark chocolate chopped from whole bars - the bakers' preferred brands include Dandelion, Guittard, Tcho, and Valrhona - this cookie, with its thin, waferlike texture, lasts a bit longer (up to 4- 5 days) than, say, a chewy version. Keep them in an airtight container.

Texture Tip: If you like 'em crispy: Use melted butter for a more liquid batter so you can create a thinner cookie. Wait for butter to cool before combining.

Get creative with mix-ins:
When you want to go rogue, experiment with these unexpected ingredients. All work nicely with chocolate chips. The ratio you use should please your personal taste - just keep the total amount of mix-ins (including chocolate) to 3 cups, say the experts at King Arthur Flour's baking campus in Norwich, VT.
Dried apricots & white chocolate
Cranberries & oats
Dried cherries & Spanish Marcona almonds
Hazelnuts
Crystallized ginger
Crushed salty pretzels

Ingredients

• 1 c unbleached all-purpose flour
• 1/4 t baking soda
• 1/2 t salt
• 1/2 c (1 stick) unsalted butter
• 2/3 c granulated sugar
• 1/3 c packed dark brown sugar
• 1 large egg
• 1 t pure vanilla extract
• 1 c finely chopped semisweet chocolate
• 1 c finely chopped pecans, walnuts, or almonds (optional)

Details

Servings 24
Preparation time 65mins
Cooking time 80mins
Adapted from instyle.com

Preparation

Step 1

1. Preheat oven to 375F. Adjust racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Melt butter in a small saucepan on the stove or in a microwave-safe container in the microwave. Let cool until barely warm to the touch.
4. Transfer butter to a stand mixer fitted with the paddle attachment; add both sugars. Mix on medium speed until well blended, about 30 seconds. Add egg & vanilla & mix until completely. Scrape sides of the bowl with a spatula.
5. Add flour mixture & mix on low speed until just combined, scraping the bowl if necessary to incorporate dry ingredients. Add chopped chocolate & nuts (if using); mix on low speed until evenly distributed. The dough should be slightly shiny and loose.
6. Using a small ice cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2" apart. Dampen the palm of your hand & flatten each cookie until about 1/4" thick.
7. Bake for about 14-16 minutes, rotating the baking sheets halfway through the baking time & changing shelves, until cookies are evenly golden. It is important to bake them fully to ensure crispiness throughout.
8. When cool enough to handle, transfer to wire racks (the cookies will get crispier as they cool).