Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are loaded with chocolate chips. Vanilla bean paste and light brown sugar round out their flavor profile. Perfect for everyday snacking.
Ingredients
- 170 grams all-purpose flour (1-1/3 cups)
- 3 grams baking soda (1/2 teaspoon)
- 1 gram fine sea salt (1/4 teaspoon)
- 113 grams unsalted butter (1 stick OR 1/2 cup), melted
- 84 grams granulated sugar (1/3 cup + 2 tablespoons)
- 84 grams light brown sugar (1/3 cup + 2 tablespoons)
- 40 grams rice syrup or light corn syrup (2 tablespoons)
- 50 grams egg (1 large)
- 15 grams whole milk or almond milk (1 tablespoon)
- 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
- 170 grams milk or semisweet chocolate chips (1 cup)
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Add all-purpose flour, baking soda, and fine sea salt to a medium mixing bowl. Whisk to combine. Set aside.
- Add melted butter, granulated sugar, light brown sugar, and rice syrup to large mixing bowl. Stir with wooden spoon until smooth and completely combined.
- Add egg and stir until completely incorporated.
- Add vanilla bean paste and stir until completely incorporated.
- Add the flour gradually, about 1/3 at a time. Stir for a few seconds and continue adding. Do not over mix.
- Fold in the chocolate chips.
- Drop cookie batter onto prepared baking sheet using a 2 tablespoon scoop. Do not press down.
- Bake cookies for 12 minutes.
- Remove cookie sheets from oven and place on wire rack to cool. After a few minutes, remove cookies from cookie sheets and cool completely.
- Store in an airtight container for up to 3 days at room temperature.