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A classic for sure, these chocolate chip cookies have that crunch to the outside and chewy texture inside. It really is the best of both worlds and one that’s sure to be a favorite.
A couple weeks ago, Mitch took off work on a Friday and we headed to one of my favorite coffee shop for the day with some friends. It was a lovely time–one where we lingered over hot drinks and delicious breakfast foods. One of the treats we tried was a giant chocolate chip cookie. Mitch got it and I sampled it because that’s how all healthy marriages work, right? 😉 Well this cookie was giant (as noted) and crisp and full of buttery flavor. I since haven’t stopped thinking about it and knew I wanted to recreate that same experience at home. There was a recipe I saw and have been wanting to try in a King Arthur Flour cookbook I have that immediately came to mind. And this recipe has been adapted from that one.
These cookies remind me of the ones my Mom used to make growing up. Crisp on the outside and chewy inside, full of chocolate. Actually, these might have had too much chocolate in them…there’s three whole cups of chips in this recipe. The next time I made them, I adjusted the amount of chocolate. While I do love chocolate, I also love to taste a fair amount of that deliciously buttery cookie too. So if you love your chocolate chip cookies loaded with chocolate, follow the three cup instruction; or adjust accordingly. 🙂
There are a couple differences in this batter: one, you use both butter and coconut oil. And two, there’s vinegar in this recipe. I can’t remember ever using vinegar in a cookie recipe, but once I tasted the batter (which is really yummy), you can’t taste the vinegar at all. I look at it like buttermilk (which often times I never actually have so I make my own using vinegar) in a recipe. King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven. Who knew, eh? So try it–you’ll be surprised how it perfectly balances the taste.
The main sweetener in these cookies is Golden Barrel Light Brown Sugar. Yum. So you get that beautiful slight taste of molasses in every bite. So so good.
So if you’re looking for a classic cookie with a few different tweaks, this is it. My boys have asked for another batch of these several times. My oldest actually asked if I could make them when he is home so he can scrape the batter bowl. 🙂 My guys loved these cookies. I’ll be making them again very soon, I have a feeling. You should too!
Classic Crunchy Chocolate Chip Cookies Print Recipe
Crisp, buttery, and full of chocolate chips, these chocolate chip cookies are a classic you definitely need to try!
- CourseCookies
| Servings |
| 4 1/2 dozen |
| Cook Time |
| 12-14 minutes |
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| Classic Crunchy Chocolate Chip Cookies Print Recipe Crisp, buttery, and full of chocolate chips, these chocolate chip cookies are a classic you definitely need to try!
|
Ingredients
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup Golden Barrel Coconut Oil in a soft-solid state
- 1 cup Golden Barrel Light Brown Sugar
- 1/2 cup Golden Barrel organic cane sugar
- 2 tsp vanilla extract
- 3/4 tsp salt
- 1 Tbsp apple cider vinegar or white vinegar
- 1 large egg
- 1 tsp baking soda
- 2 cups all-purpose flour
- 3 cups chocolate chips
Servings: dozen
Instructions
Preheat oven to 350 degrees F.
In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil, sugars, vanilla, salt, and vinegar. Beat in egg and mix for a couple minutes. Add baking soda and flour and mix until just combined. Stir in chocolate chips.
Using a cookie scoop (I used a medium one the first time I baked, then a large one the second time), scoop dough onto cookie sheet. Bake for 12-14 minutes or until they're golden brown. Let cool on baking sheet 10 minutes, then transfer to a wire rack to cool completely. Store in airtight container.
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