Looking for a good crispy chocolate chip cookie recipe.

My friend made some Macadamia Nut Cookies once that were really crispy, but she used a dough she bought in a school fundraiser.

If anyone has a crispy CCC recipe, please share. And thanks in advance!

but a google search turned up - among a zillion extraneous recipes - this one, which might be a good starting point in your search:

http://www.aspoonfulofsugar.net/blog/2004/11/white_chocolate_and_macadamia_nut_cookies.html

Good luck.............

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=15905

search in here, you can find almost any recipe for anything you need :rofl:

That's the secret.

Soft ones use either shortening (there are non-hydrogenated, butter flavored ones) or a mix of shortening and butter. All butter cookies have a higher water content in their unbaked form than do shortening cookies, and so when they bake, more water is lost, leaving a crispier cookie. Brown sugar also has more moisture than does white sugar, so the same effect happens. (Really soft, non-hydrogenated CCCs need a mix of honey, white sugar, a wee touch of molasses, and to have the shortening creamed with the butter before the wet ingredients are added.)

That's why butter is is so essential to pastry chefs. Flakiness comes from water content. (Never mind what that says about some people...)

Sometimes I've used a mix of butter and shortening, sometimes I've used all butter.

The all-butter crusts are remarkably flakier. I've also found that a wee bit of rice flour enhances the texture too.


(I enjoyed reading your posts in the vegan thread. Thanks for your lucidity.)

But never use it in a graham cracker crust. (I made that oops. Once. Rice flour turns graham crackers into something halfway between paste and adobe.)

Thanks for reading. I know I get frustrated because the whole moral complexity of eating has gotten SO thick, and it can't be as cut and dried as veg/non-veg anymore. After seeing how industrial egg hens are treated, I can't eat eggs that I don't know where they came from anymore. And it pisses me off that people pay more attention to a TV show about self-absorbed, upper-class housewives than they do to what they put in their mouths.

(Okay, I am backing away from the Ag soapbox. I really love my farm and our work... does it show?)

I like my CC cookies thinner and crispy/chewey, rather than cake-like. My mother always said to use a bit more butter and a bit more sugar to a recipe, and that is my method.

(Links to his other chocolate chip recipes, The Puffy and The Chewy, are at the bottom of the page)

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13615,00.html

The Thin
Recipe courtesy Alton Brown


Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
User Rating: 5 Stars


2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Episode: Three Chips for Sister Marsha