Grab your mixing bowls and baking sheets because we’re celebrating National Chocolate Chip Cookie Day with two recipes to satisfy both crispy and chewy cookie lovers alike.
Digital creator Maria Provenzano and TikTok star-turned-cookbook author Dylan Hollis joined “Good Morning America” on Friday to sweeten up the set with two variations of classic chocolate chip cookies and tips to always achieve any desired texture, from soft and fluffy to thin and crunchy.
Makes 2 dozen
Prep: 1 hour 20 minutes
Cook: 15 minutes
Ingredients
3/4 cup (170 grams) butter, melted
3/4 cup (165 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (8 ounces/230 grams) bag of ruffled potato chips, crushed (4 cups crushed), divided
2 cups (280 grams) all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups (255 grams) semisweet chocolate chips
Directions
In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and vanilla.
Mix in half the crushed potato chips.
In a separate bowl, combine the flour, baking soda, and salt. Fold this into the creamed mixture, then fold in the chocolate chips.
Crush the remaining potato chips to a finer crumb and set aside.
Preheat the oven to 350 F.
Form the dough into rounded tablespoons and roll in the remaining potato chips.
Place formed dough on a greased baking sheet and bake for 11 to 15 minutes, or until the edges of the cookies begin to brown (the higher end of the 11-15 minutes).
Tips for crispy cookies
Use melted butter instead of room temperature butter. Combine as normal. Always use butter over any vegetable shortening for crispy cookies! Butter melts at a lower temperature than shortening, and will result in a flatter cookie. The extra sugars and fat in the potato chips, and the chocolate chips themselves, will make for an epically crispy cookie!
Baking soda is the best leavener for crispy cookies, as it contributes to faster browning. I’ve added an extra 1/4 teaspoon to this recipe compared to the cookbook version to make it extra crispy. (Related: If you have a cookie recipe that uses baking powder but want the result to be crispy, you can replace it with 1/3 teaspoon of baking soda per teaspoon of baking powder.
Do not chill your dough. Chilled dough spreads slower in the oven, and results in a thicker, chewier cookie.
Replace brown sugar with white sugar, or use a higher proportion of white sugar to brown sugar. Brown sugar contributes moisture and chewiness to cookies.
Add 1-2 tablespoons of corn syrup or maple syrup to your cookie dough during whatever step the sugar is called for. This aids in a more robust caramelisation.
Omit or reduce eggs. Eggs bring a lot of fluffiness and volume to baked goods, and leaving them out will result in more crispness. Lost moisture may be replaced by a tablespoon or two of milk, but often is not needed.
Reduce the recipe’s oven temperature by 25 degrees and increase the baking time. This allows the dough to spread out more before the structure of your cookie is set.
Excerpted from “Baking Yesteryear,” reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2023 by B. Dylan Hollis.
