CRISPY CHOCOLATE CHIP COOKIES
When people ask me what my favorite thing to bake is, the answer is always the same-cookies!
Sometimes I feel self-conscious or insecure giving this answer. Shouldn’t I pick something more technically difficult, like King Cake, or high-brow, like Mille Feuille?
But, lying (supposedly) never got anyone anywhere, so I must be truthful. So cookies is and always will be my answer. Though I am pretty sure my family wishes my answer was my cinnamon rolls.
There’s so much creativity to be had with cookies, so much liberty to be taken. Soft cookies, crispy cookies, buttery cookies, salty cookies. Cookies with chips, cookies with sprinkles, cookies that are filled, cookies with nuts. Cereal cookies, pretzel cookies, graham cracker cookie, green cookies (okay, now I am just naming cookies that are on my blog.)
My latest recipe is a cookie made with oat flour, spelt flour and potato starch. I made my own oat four using old fashioned oats, but you can buy milled oats as well. Spelt flour and potato starch are pretty common ingredients and can be found in the alternative flour section of most grocery stores.
In order to get the ultimate crispiness out of this recipe, make sure:
The dough is at room temperature. If you make the dough ahead of time and stick it in the refrigerator give the dough enough time to warm up again. Otherwise the butter will be too cold and the cookie won’t spread like you need them to.
To use the right granulated sugar to brown sugar ratio. Brown sugar is higher in moisture than granulated sugar and makes for softer cookies. You want to add a little bit of brown sugar for that warm molasses flavor cookies rely on but not too much.
Your temp is lowered. A longer bake at a lower temp is what you will need to get a crispy cookies.
You don’t take your cookies out too early. I am a sucker for a doughy cookie, but you will not get the ultimate crispy experience if you take these out too early. Plus they will probably fall apart.
Also, these cookies are best enjoyed DAY OF! While I am still snacking on these bad boys three days later, they don’t have the same wonderful, crispy texture they had straight off of the baking sheet.
Crispy Chocolate Chip Cookies
Makes about 4 dozen cookies
- 1 cup gluten-free rolled oats
- ½ cup spelt flour
- ¼ cup potato starch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups semi-sweet chocolate chips
- Preheat oven to 325F and line baking sheets with parchment paper.
- In a high speed blender or food processor, combine oats, splet flour, potato starch, baking soda and sea salt. Pulse until the oats become a fine flour. Set aside.
- In a large mixing bowl, beat butter, granulated sugar and brown sugar together until creamed, about 3 minutes at a medium high speed.
- Add vanilla extract and eggs and continue to mix at a medium speed until combined.
- Slowly add flour mixture and mix on a medium low speed until combined. The dough might look slightly more wet than typical cookie dough.
- Pour chocolate chips into dough and mix with a wooden spoon or spatula until evenly distributed.
- Scoop 2 teaspoons to 1 tablespoon portions of dough and place 5 to 6 inches apart on the baking sheet. These cookies spread significantly, so you do not need a lot of dough and you will need to place them far apart.
- Bake cookies for 13-15 minutes or until the cookies turn a deep golden brown. Allow the cookies to cool on the pan to fully crisp before enjoying. These cookies are best enjoyed day-of and will lose some of their crispiness over time.