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Another Crunchy Chocolate Chip Cookie Recipe — All Butter

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If you are a crunchy cookie aficionado, I have a special treat for you today. It’s an easy, butter-only (no shortening) recipe for a thin-to-medium-thickness chocolate chip cookie that is crunchy through and through. It’s adapted... See more » If you are a crunchy cookie aficionado, I have a special treat for you today. It’s an easy, butter-only (no shortening) recipe for a thin-to-medium-thickness chocolate chip cookie that is crunchy through and through. It’s adapted from a book I was reading at the store. I scanned the measurements, memorized them the best I could, then came home and typed up the ingredients from memory. To make sure I had the measurements right, I searched the web for the recipe and found it in metric on a cute food blog, where the author gave the cookies good reviews. Here’s the recipe as I made it, with notes about the flour. If you have a scale, it’s best to weight the flour because it seems the recipe was developed by a scooper who gets about 5.2 oz flour per cup. Luckily, the original recipe had the weight listed along with the volume. Crunchy Chocolate Chip Cookies 200 - 220 grams flour (weigh flour) — See note about volume 1/2 teaspoon baking powder 1/2 teaspoon soda 1/2 teaspoon salt 8 tablespoons unsalted butter, room temperature 1/2 cup brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 large egg 1 1/3 cup semi-sweet chocolate chips Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment. Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside. Cream butter and both sugars with an electric mixer; Add egg and vanilla and beat until egg is mixed in. Add flour mixture and stir until incorporated. Stir in chocolate chips. Drop by rounded teaspoonfuls on the parchment lined cookie sheets and bake for 12-15 minutes or until the edges start to brown. The baking powder prevents the cookies from browning quickly, so it seems the cookies can bake a longer time and becoming crunchier without burning or getting overly brown. I baked mine on an insulated cookie sheet, so if you notice your bottoms are browning too fast, switch to an insulated cookie sheet or stack you cookie sheet on top of another one to make your own insulated sheet. NOTE: The book called for 1 1/3 cup flour and listed a gram amount of 220 grams, which is over 7 oz. This does not match up with 1 1/3 cups of flour, which would weigh only about 170 grams. Unless you scoop the flour with a really heavy hand, 1 1/3 cup will not weigh 220 grams. For now, it’s best to just weigh out 200 to 220 grams of flour. For thinner cookies, use 200 grams. For thicker, use about 220. If you don’t have a scale, measure as follows: Scoopers — 1 1/2 cups Spoon & Sweepers — 1 2/3 cups measured carefully with no shaking See less »

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From the list : recipes - cookies by mmumu

i decided to make these just because of how it looks in the pic. unfortunately my cookies turn out puffy and smooth, not flattish and craggy. i suppose reducing the sugar and using sifted floor influenced it's outcome. oh well, on to the next crispy cookie recipe i go.

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Another Crunchy Chocolate Chip Cookie Recipe — All Butter

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