Here's a crispy chocolate chip cookie recipe for you. You can never go wrong with any chocolate chip cookie recipe and because of that I've made so many different kinds. It took me copying the recipe into this post to realize that I did something different. Instead of using dark brown sugar, I used light brown sugar. I've never used dark brown sugar in a chocolate chip cookie recipe so I will definitely be trying this recipe again just to taste the difference in flavor.
The Best Chocolate Chip Cookies Ever
Makes 4 dozen cookies
Source: My Kitchen Addiction
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed dark brown sugar
2 teaspoons pure vanilla extract
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
2 1/4 cups semisweet chocolate chips
Preheat the oven to 360°F. Line a cookie sheet with parchment paper.
Using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together on medium-high speed for 3 minutes, until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, and mix for 2 minutes. Reduce the mixer speed to medium-low and add the flour, baking powder, baking soda, and salt. When the cookie dough has absorbed the dry ingredients, stir in the chocolate chips and mix until they are well distributed.
Drop 2 tablespoons of dough (or use a medium cookie scoop) onto the cookie sheet for each cookie, spacing them 2 inches apart. Bake for 15 minutes, or until the edges are nice and golden brown. Remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes. Then, slide the parchment paper, with the cookies still on top, onto a wire rack to cool completely.