I love chewy chocolate chip cookies. However, my mother loves her cookies crispy. Not burnt–just crunchy. This time of year she is busy whipping up dozens of batches of cookies she wouldn’t dare eat herself. Not because they don’t taste great, but because most people prefer traditional chewy cookies (particularly oatmeal and chocolate chip), which she’ll bake but won’t eat.
My mom will also tell you that there aren’t very many recipes for crispy cookies out there. Rather, there are a number of recipes, which call for you to cream the butter and sugar extra long. Doing so releases more of the water in the butter, creating a thinner batter that will spread more as it bakes. The end result: a thinner, crunchier cookie.
If you plan to add a few crispy cookies to your holiday baking repertoire consider these other tips:
Don’t bake your cookies longer thinking they will turn out crispy that way-—you’ll burn them and they will be crunchy, but inedible. Instead, bake them until they are nicely browned and firm; they’ll crisp up as they cool.
Don’t cool crispy cookies on a cookie sheet; they may shatter when you try to remove them.
Once the cookies are completely cool, seal them in airtight containers and don’t store crispy and chewy cookies together. Both will suffer.
The following crispy cookie recipes are from my mom who adapted them from “1001 Cookie Recipes” by Gregg R. Gillespie.
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Ingredients:
1-1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup white sugar
1/3 cup packed light brown sugar
2 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3/4 cup semi-sweet chocolate chips
Directions:
Adjust oven rack to middle position and preheat oven to 375 degrees. Line 2 baking sheets with parchment or Silpat.
Whisk together flour, baking soda and salt until thoroughly combined; set aside.
Beat melted butter, sugars and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk and vanilla; mix until fully incorporated and smooth.
With mixer on low speed, slowly add dry ingredients; mix until just combined. Do not overbeat. Add chips.
Scoop dough by tablespoons 2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are golden brown and flat, about 12 minutes.
Cool on baking sheet 3 minutes, then transfer to a wire rack until cooled to room temperature. Makes about 40 2-inch cookies.
OATMEAL CRISPS
Ingredients:
1-1/4 cups flour
1/2 teaspoon EACH baking powder, baking soda and salt
1 cup butter-flavored vegetable shortening
1/2 cup white sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract
3 cups rolled oats
1 cup raisins (or chocolate chips, or a mixture of both)
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt.
In a separate bowl, cream shortening and sugars. Beat in eggs, then milk and vanilla. Gradually blend in dry ingredients. Fold in oats and raisins.
Drop by teaspoonfuls onto ungreased cookie sheets, 1-1/2 inches apart. Flatten slightly with the bottom of a glass dipped in sugar. Bake 12 to 14 minutes, until golden brown.
Allow to cool slightly before removing to wire racks. Once cool, immediately store in airtight containers.
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