Crunchy Chocolate Chip Cookies

My eldest son (5) is a self-proclaimed cookie monster! Odd in fact, as he doesn’t eat or prefer most sweets. But don’t get in between him and chocolate, or chocolate chip cookies! Over the last number of months, we had experimented with different types of cookies, and neglected the good old basic chocolate chip variety. Until that is, reading Sarah ‘n Spices’ My Good Eats blog about Alton Brown’s three go-to chocolate chip cookie recipes. As we all know, they can come in a variety of forms, and everyone has their own preference. He provides the basics for thin, chewy, and puffy.

As these were for my son, I gave him the choice of which ones he would like to make, trying my best to steer him towards the chewy. To no avail, as he picked the thin, or crunchy. Which was fine as I really like crunchy cookies too. Ingredients in hand, along with his step-stool so he can help me, yesterday we set about to make the best chocolate chip cookies we could. As we were both covered in flour, sugar, and chocolate, it is probably a good thing I was unable to take pictures during the process as he and I are not always the neatest boys around. It looked like a dough machine exploded in our kitchen! But man was it worth it! They turned out excellent! And my son was an awesome helper, especially as a taste tester for the chocolate chips, to make sure they were edible of course (and he made sure he had a good sampling size to boot!) before they went into the batter.

As a side note, the directions imply using a stand mixer (which I imagine most people do when making cookies) for these, but as we don’t have one, we used a hand held mixer and it seemed to work just fine. It just adds some additional standing at the bowl elbow grease instead of having a stand style do it for you.



Fresh out of the oven. I probably could have left them in there a couple of more minutes to crisp up just a little more, but these were perfect for us.


This platter of cookies was about 3/4 of the entire batch, to give you an idea of how many the recipe will make.


Crunchy Chocolate Chip Cookies


2 ¼ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 ½ teaspoon vanilla extract
2 sticks unsalted butter
1 cup sugar
½ cup brown sugar
2 cups semisweet chocolate chips


Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13-15 minutes, checking the cookies after 5 minutes. Rotate the baking sheets for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

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