Crispy Chocolate Chip Cookie
INGREDIENTS
METHOD
Preheat oven to 190 degrees C. Line two baking sheets with parchment paper, or lightly butter or spray with a non-stick cooking spray.
In the bowl of your electric mixer, beat the butter until smooth. Add the sugars and beat until smooth and creamy (about two minutes). Add the eggs, vanilla extract, and honey, and beat until well combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the oats and chocolate chips, and then gently stir in the chocolate crisps. If the batter is soft, cover and refrigerate until firm (about one hour).
For large cookies, take a scant 1/4 cup (60 ml) of batter, and place the cookies about 2 inches (5 cm) apart on the baking sheet. Flatten the cookies slightly with your fingers. Bake the cookies for about 10-13 minutes or until golden brown around the edges but still soft in the centers. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. Can be stored in an airtight container for 3-4 days or they can be frozen.
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2/3 cup (140 grams) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon honey
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups chocolate crisps
METHOD
Preheat oven to 190 degrees C. Line two baking sheets with parchment paper, or lightly butter or spray with a non-stick cooking spray.
In the bowl of your electric mixer, beat the butter until smooth. Add the sugars and beat until smooth and creamy (about two minutes). Add the eggs, vanilla extract, and honey, and beat until well combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the oats and chocolate chips, and then gently stir in the chocolate crisps. If the batter is soft, cover and refrigerate until firm (about one hour).
For large cookies, take a scant 1/4 cup (60 ml) of batter, and place the cookies about 2 inches (5 cm) apart on the baking sheet. Flatten the cookies slightly with your fingers. Bake the cookies for about 10-13 minutes or until golden brown around the edges but still soft in the centers. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. Can be stored in an airtight container for 3-4 days or they can be frozen.