Small Batch Crispy Chocolate Chip Cookies
This recipe for Small Batch Crispy Chocolate Chip Cookies makes 15 cookies that are super crispy on the outside and bottom, yet still chewy in the middle.
Servings: 15 cookies
Calories: 225kcal
Ingredients
- ¼ and ¼ cup butter, softened
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup semi sweet chocolate chips
- Maldon Flaky Sea Salt
Instructions
- Preheat the oven to 350°F.
- Melt ¼ cup of the butter in a small bowl in the microwave. Place in the fridge for 5 minutes to cool down. Move to the freezer for 5 more minutes to cool down even further while you work on the rest of the dough.
- In a large mixing bowl add the other ¼ cup softened butter, granulated sugar, and brown sugar and stir to combine. Add the egg and vanilla and combine. Add the melted butter from the fridge. It should be cool, but not frozen.
- Add the baking soda, salt, and flour. Stir to combine. Add in the chocolate chips.
- Scoop about 2 tablespoons of dough onto a baking sheet, about 8 cookies to a baking sheet.
- Bake for 8 minutes, then open the oven, lift up the pan, and bang it back down on the rack (the pan banging technique). Bake for 2 more minutes (10 minutes total), bang the pan again, and remove from the oven. Immediately sprinkle with flaky sea salt.
Notes
- Pan Banging: Pan Banging is a technique where you bang the pan of cookies against the rack inside the oven while baking, in this case at two separate intervals. This flattens the cookies. They puff up again, banging flattens again and you get these glorious ripples and a thin crispy cookie. Using the pan-banging technique helps to create a thin and crispy texture.
- Mix by Hand: I recommend mixing the cookie dough by hand with a spoon because there is so little batter, that it is not worth it to use a mixer. You can use a hand-held mixer if you like, but be sure to scrape down the spindles as there is so little dough to work with a lot of it may get caught up and the ingredients may not mix evenly.
- More Crispy Ripples: If you want to create even more crispy ripples you can start the pan-banging technique at the 6-minute mark. Bake the cookies for 6 minutes, open the oven, and bang it down. Bake for 2 more minutes, open the oven, and bang it down. Bake for 2 final minutes, open the oven, bang it down, then remove the cookies from the oven.
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 145IU | Calcium: 18mg | Iron: 2mg
