Truly Crispy Chocolate Chip Cookies
User Reviews
5
Truly Crispy Chocolate Chip Cookies
Description
The recipe blends softened unsalted butter with sweetened condensed milk, granulated and brown sugars, and vanilla extract to create a creamy base. Dry ingredients—flour, baking soda, and salt—are whisked separately and then gradually mixed in to achieve the cookie dough consistency. Both regular semisweet and mini chocolate chips are folded into the dough for texture and flavor variation.
Crispy texture is achieved by carefully measuring flour to avoid too much moisture and baking at 325°F (165°C). Cookies are portioned on parchment-lined baking sheets, spaced to prevent spreading into each other. Rolling dough into balls can help uniformity despite soft dough. The final result is a crunchy cookie that holds its shape well, combining sweetness and chocolate in every bite.
Proper flour measurement and ensuring fresh baking soda are important to achieving the correct texture and rise. Over or under measuring flour can affect spread and crispiness. The recipe recommends fluffing, scooping, and leveling flour or weighing it for best results.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup sweetened condensed milk
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- ⅔ cup mini chocolate chips
Instructions
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper.
- In a large bowl using an electric mixer (or in a stand mixer fitted with a paddle attachment) beat butter until creamy. Add condensed milk, sugars, and vanilla extract and beat well until creamy and well-combined (about 30-60 seconds on medium speed). Pause to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low speed, gradually add flour mixture to the butter mixture until completely combined (scrape sides and bottom of bowl with spatula as needed).
- Use a spatula to stir in chocolate chips.
- Scoop cookie dough by Tablespoon-sized scoop and drop onto prepared baking sheet (for more uniform, round cookies, you can roll cookies into balls between your palms before placing on baking sheet, this will be a bit messy as the dough is very soft), spacing cookies at least 2” apart.
- Transfer to 325F (165C) preheated oven and bake for 17-18 minutes or until cookies are golden brown all over (if your oven bakes unevenly, rotate baking sheet halfway through). Cookies will still be soft at their centers until they are cooled completely.
Notes
- Measure flour accurately by fluffing, scooping, and leveling or using a scale to ensure proper cookie texture.
- Use fresh baking soda for best leavening; old or expired baking soda may affect cookie spread and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 99kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 57mg | 2% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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