Cookies - Crispy Chocolate Chip 

These can be made very small and will keep in an airtight container for a week.

Either leave the dough, covered, on the counter for an hour or two to hydrate or refrigerate a day or two. Or scoop and refrigerate then freeze the scoops.

Bake at convection bake 375* 8-10 minutes, depending on their size. Bake until they are deep golden brown and flat. This is what makes them keep well, rather than baking until just barely done.

Give them space! They really flatten out. Small scoops bake only 12 to a sheet.

Cool them ON THE BAKING SHEET 1-3 minutes before removing to a wire rack. Let cool completely. This also keeps them fresh.

*TO BAKE FROM FROZEN, especially very small scoops bake only on convection 300* about 15 minutes.
Make the dough in advance to allow it to hydrate to enhance the browning and deepen the flavor.

In bowl combine:
28 oz whole wheat pastry flour
1 T baking soda
1 t salt

In bosch mixer with dough hook mix:
1 lb melted and cooled unsalted butter
14 oz granulated sugar
9 oz light brown sugar
5 oz corn syrup (trader joes blend)

Mix in:
4 eggs
1/4 c vanilla
Mix until fully incorporated and smooth.

In 4 batches add the well mixed dry ingredients and mix gently. Do not overmix! Leave even a few patches of flour because you must mix in the chips too.

Mix in:
2-3 c chocolate chips
Again be sure not to overmix.

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