In my search to find the perfect chocolate chip cookie, I knew I wanted a certain texture along the same lines of shortbread cookies, but not so soft that they break apart in your hands. At the same time, I didn’t want to create them too hard and crispy that they were a tooth hazard. So after three attempts I think I’m satisfied with this version of mine. The first time around I added too much cornstarch and they crumbled in my lunch bag like streusel topping. The second attempt I was trying to think about how I could make them a bit more crisp. I guess I shouldn’t have added that extra egg, because the cookies (while delicious) came out too “cake-like” and that wasn’t what I was aiming for.
In my trials and research I learned the following baking facts:
- More butter = more spread; more flour = less spread
- By reducing the amount of ingredients that retain moisture (e.g. egg, flour or brown sugar), you can make a nice, crispy cookie.
- Using white sugar instead of brown sugar allows for a crispier cookie, since brown sugar has molassas (higher water content)
- Adding an extra egg, milk or water to the dough can lead to a cake-like cookie since the additional moisture adds steam during baking (making them puff up)
- Baking a cookie for a longer duration and at a lower temperature will allow your cookies to become more crispy.
So now for attempt number three, and as they say, third time’s the charm. This recipe has just the right amount of a chewy, soft centre, and a crisp outside that will leave tasters asking for more.
Yield: 24-32 cookies (depending on size)
Ingredients:
1 cup unsalted butter (softened at room temperature)
1 1/2 cup all-purpose flour
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1/4 cup cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1 cup chocolate chips
Directions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together butter and sugars with a wooden spoon. Add the egg and vanilla until incorporated.
- In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg.
- In three parts, gradually fold the flour mixture into the bowl with the wet ingredients until well combined. Stir in chocolate chips.
- Drop about a tablespoon of cookie batter onto the lined baking sheet, leaving about 2-inches between each cookie.
- Bake for approximately 10-12 minutes, or until the edges are golden-brown.
- Remove baking sheet from the oven and let the cookies rest about 5 minutes before placing on a cooking rack.
bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved (if mixture is too stiff add some more lemon juice or a drop of water).
