Crispy Chocolate Chip Cookies
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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV
Three sweeteners and a slow but effective baking technique yield cookies with a satisfying crunch and a praline-like texture.
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WHY THIS RECIPE WORKS
To get a recipe for thin, crisp chocolate chip cookies that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a bu...