Crispy Chewy Chocolate Chip Cookies
My crispy-chewy chocolate cookie has a wonderfully chewy texture and intense brown butter flavor. The recipe is a specific ratio of water to sugar and you just have to work straight through it and scoop the dough immediately. This ensures the sugar remains dissolved enough to get you the most beautifully cracked top on your cookie.
What is the texture and flavor of this cookie?
This cookie has an interesting texture. I used to call these my crackly-top cookies, but the tops look crackled rather than have a crackly texture. Due to the amount of dissolved sugar, which requires a slightly lower water ratio, this cookie is exceedingly chewy. It’s almost taffy-like when it cools. The edges are super crispy, and as the cookie sits out for over a day or two, the edges get crisper and the centers chewier; hence the name crispy-chewy.
If you prefer a softer chew, I have other chocolate chip cookies on my site to try. I suggest starting with my Classic Brown Butter Chocolate Chip Cookie or Triple Browned Butter Chocolate Chip Cookie. You should try my Dulce de Leche Chocolate Chip Cookie for the ultimate toasted milk flavor.
As for the flavor of this cookie, extra toasted milk powder enhances the flavor, giving the final cookie a rich buttery flavor. It tastes like a classic chocolate chip cookie, but it is amplified a little with a depth of flavor that can only come from browned butter.
Step by step:
👉🏼 The success and extent of the crackly top on your finished cookie lie in your ability to follow this recipe straight through. It’s not a long process, but once you start, don’t stop until you scoop these puppies onto trays, parchment, or silicone. Let’s begin!
Step 1: Prep the pans and oven.
Arrange a rack in the middle of your oven and preheat to 375 °F/190 °C.
Place a sheet of parchment paper or a silicone baking mat on top of two large cookie sheets. (If you have only one sheet, prepare two pieces of parchment or silicone for the cookie dough, as the dough needs to be scooped immediately after mixing to preserve the crackly top. You can then slide the paper/mat onto the cookie sheet to bake each batch.)
Step 2: Brown the butter.
Take a look at my setup; everything is within reach of my browning pan. First, sift the milk powder to remove clumps and set it aside for easy access. Add the brown sugar and salt to another slightly larger heatproof bowl and set aside for the finished browned butter (2a).
In a light-colored pan, melt the butter over medium heat. First, it will melt (2b), then a cream-colored foam will appear (2c); if it sputters, lower the heat slightly to avoid splattering. Stir with a wooden or silicone spatula, scraping the edges and bottom where the browned milk solids first form.
When the milk solids turn light brown, turn the heat off (2d). (I know it’s hard to see; it’s incredibly difficult for me to photograph, but you should see dark specs underneath my spatula.) Sprinkle the milk powder over the butter and stir, pressing out any large lumps (2e).
The residual heat may be enough to toast that extra milk powder, but see how mine is not quite there yet? I can see lumps of milk powder that are still cream-colored (2f). Turn the heat back to medium-low until the powder is fully toasted and a deep amber (2g). You’ll know it's done when the butter has deeply brown milk solids in the fat (it looks slightly like sand in water). The foam may also be a toasty color.
Immediately pour the browned butter into the heatproof bowl containing the brown sugar and salt and scrape in all the toasted milk solids (2h). Stir a bit to distribute the brown sugar throughout the hot butterfat. It will still be granular (2i).
Step 3: Prepare the cookie dough.
Add the powdered sugar, eggs, water, and vanilla extract to a large mixing bowl (3a,b).
Using a hand whisk (very vigorously) or a hand blender, smooth the mixture for one minute until it’s a pale yellow (3c,d).
Add the very warm browned butter mixture to the sugar-egg mixture and whisk for another 1-2 minutes (3e,f).
The mixture will be deep tan with little brown specks throughout (3g). Use a large spatula to stir the flour (3h, i) and then the chocolate chips (3j).
Step 4: Immediately scoop the dough.
To preserve the crackly tops, scoop all the dough when warm, and do not touch or manipulate it until baked.
Use a #40 scoop (or 1 tablespoon measuring spoon) to portion the dough onto trays (or sheets of parchment/silicone) about 2 inches apart. The dough will spread a bit once it’s on the tray, which is normal. You can leave the scooped-out dough balls to sit while other cookies are baking; this does not negatively affect the crackly tops.
Step 5: Bake for 9-11 minutes.
Here, you can see the difference between the size of my dough balls and the baked cookies. When they’re done, they’ll have crackly surfaces but irregular shapes (5a). This is because the sugar syrup (we so carefully made during the powdered sugar step) causes the cookie to spread erratically.
Don’t worry; you can tidy up your cookies using a small upside-down bowl or a circular cookie cutter. While the cookie is piping hot from the oven, slide it around until it’s more circular (5b).
Allow them to cool on the tray for 1 minute before moving to a cooling rack (5c).
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Crispy-Chewy Chocolate Chip Cookies
- 12 g (4 teaspoons) milk powder*
- 20 g (1 ½ tablespoon) brown sugar, light or dark
- 1 teaspoon kosher salt
- 113 g (½ cup) unsalted butter, cut into large 1-inch chunks
- 200 g (1 ⅔ cups) powdered sugar, unsifted
- 1 large (50 g) egg, room temperature
- 1 large (20 g) egg yolk, room temperature
- 22 g (1 ½ tablespoons) water (warm from the tap)
- 10 g (2 teaspoons) vanilla extract
- 150 g (1 ¼ cups) all-purpose flour, bleached or unbleached
- 160 g (5 ½ ounces) semi-sweet chocolate chips**
- 12 g (4 teaspoons) milk powder*
- 20 g (1 ½ tablespoon) brown sugar, light or dark
- 1 teaspoon kosher salt
- 113 g (½ cup) unsalted butter, cut into large 1-inch chunks
- 200 g (1 ⅔ cups) powdered sugar, unsifted
- 1 large (50 g) egg, room temperature
- 1 large (20 g) egg yolk, room temperature
- 22 g (1 ½ tablespoons) water (warm from the tap)
- 10 g (2 teaspoons) vanilla extract
- 150 g (1 ¼ cups) all-purpose flour, bleached or unbleached
- 160 g (5 ½ ounces) semi-sweet chocolate chips**
- Prep the pans and oven.
Arrange a rack in the middle of your oven and preheat to 375 °F/190 °C.
Place a sheet of parchment paper or a silicone baking mat on top of two cookie sheets. (If you have only one sheet, prepare two pieces of parchment or silicone for the cookie dough, as the dough needs to be scooped immediately after mixing to preserve the crackly top. You can then slide the paper/mat onto the cookie sheet to bake each batch.) - Brown the butter.
In a tiny bowl, sift the milk powder to remove clumps and set it aside for easy access. Add the brown sugar and salt to another small heatproof bowl and set aside for the finished browned butter.
In a light-colored pan, melt the butter over medium heat. As it melts, a cream-colored foam will appear; if it sputters, lower the heat slightly to avoid splattering. Stir with a wooden or silicone spatula, scraping the edges and bottom where the browned milk solids first form.
When the milk solids turn light brown, turn off the heat. Sprinkle the milk powder over the butter and stir, pressing out any large lumps. You may need to reheat it briefly to fully toast the milk powder. You’ll know it's done when the butter has deeply brown milk solids in the fat (it looks a little bit like sand in water). The foam may also be a toasty amber.
Immediately pour the browned butter into the heatproof bowl containing the brown sugar and salt, scraping in all the toasted milk solids. - Prepare the cookie dough.
In a large mixing bowl, whisk (manually or with a hand mixer) the powdered sugar, eggs, water, and vanilla extract until smooth and pale yellow for one minute.
Add the very warm browned butter mixture to the sugar-egg mixture and whisk for another 1-2 minutes. Use a large spatula to stir the flour and then the chocolate chips. - Immediately scoop the dough.
To preserve the crackly tops, scoop all the dough and do not touch or manipulate it until the cookies are baked.
Use a #40 scoop (or 1 tablespoon measuring spoon) to portion the dough onto trays (or sheets of parchment/silicone) about 1-2 inches apart. My large cookie sheet can hold 12 cookies. The dough will spread a bit once it’s on the tray, which is normal. You can leave the portioned-out dough out to sit while other cookies are baking; this does not negatively affect the crackly tops.
If you have cookie dough leftover, portion it out onto another piece of parchment. (I usually have small scraps of parchment that I save and use for this purpose.) - Bake each tray for about 9 to 12 minutes.
The cookies are done when they have a crackly surface. The color of the cookie will be consistently tanned, but the edges may be slightly toasted. Also, the cookies will be irregular in shape but flat and uniformly puffy along its crackled surface. The sweet spot for my cookies baked this way is 10 minutes.
Allow them to cool on the tray for 1 minute before moving to a cooling rack. During this time, use an upside-down bowl or circle cookie cutter to make the cookies more circular (see my pics above).
Once the cookies have cooled, place them in an airtight container or bag to retain the little bit of moisture they have. They will get more crunchy along the perimeters and have a deeper, chewier texture as they sit. They have a softer chew when they are warm.
Recipe Card - Adriana's Notes
*You can use nonfat, whole milk, or buttermilk powders in this cookie. I wanted to try malt powder because I love the flavor, but browned butter clumps the starches in the malt powder, creating a super lumpy browned butter.
**Chocolate chips are great because they limit the overall spread of this cookie. The heat-stable fats (rather than cocoa butter) prevent the cookies from spreading too thin. You can try chocolate chunks, but you may get thinner cookies.
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