Best 2 Extra Crispy Chocolate Chip Cookies Recipes

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

EXTRA CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking soda and salt in a medium bowl. Beat the butter, sugars and molasses in a large bowl with a wooden spoon until the sugar is dissolved (the mixture shouldn't feel grainy when you rub some of it between your fingertips). Stir in the vanilla and then the milk. Add the flour mixture all at once and stir just until the dough comes together. Stir in the chocolate and the rice cereal. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Roll the dough into 1 1/2-inch balls (using a cookie scoop or an ice cream scoop helps you get perfectly uniform cookies). Place the dough balls on the lined baking sheets, leaving 3 inches of space between them (about 6 cookies should fit on a large baking sheet). Flatten the balls slightly with a spatula.
• 4. Bake until the cookies are golden brown around the edges, 14 to 18 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
• To make sure the cookies bake evenly, switch the position of the baking sheets (meaning move the cookies on the upper rack to the lower rack and vice versa) and rotate the sheets from front to back halfway through the baking time.