Crispy Chocolate Chip Cookies

60 comments

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.

SERVES Makes about 4 dozen 2-inch cookies

TIME 1 hour, plus 20 minutes cooling

has video

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...

Print