ATK Kids Crisp Chocolate Chip Cookies (The perfect milk-and-cookies cookie)
1. Original recipe is from ATK Kids.
2. If adding toasted nuts, be sure they are as small as the mini chocolate chips and use 1/2 nuts and 1/2 chocolate chips.
3. Amounts for a double recipe are in parentheses.
4. Mini chips are recommended because the cookies are on the thin side.
5. These cookies stand up wonderfully to having ice cream between two of them, or using them for dunking in milk.
6. We reduced the sugar by 1 tsp which is reflected in the recipe below.
7. Makes about 12-14 medium-sized cookies, that crisp up if left to cool for 30 mins.
8. We have tweaked another recipe for making a much larger batch of crispy chocolate chips. It's very different from this one and still very tasty!
9. To make homemade cake flour, sift together 3/4 cup + 2 Tbl (105g) all-purpose flour & 2 Tbl (14g) cornstarch. Use in place of cake flour, substituting by equal weight or volume.
INGREDIENTS
3/4 cup cake flour (1-1/2 cups or 6 oz)
1/4 tsp salt (1/2 tsp)
1/8 tsp baking soda (1/4 tsp)
4 Tbl unsalted butter (8 Tbl or 1 stick)
3 Tbl minus 1 tsp granulated sugar (6 Tbls minus 2 tsp)
3 Tbl dark brown sugar (6 Tbls)
1 egg yolk (2 egg yolks)
2 tsp whole milk (4 tsp)
1 tsp vanilla (2 tsp)
1/2 cup mini semisweet chocolate chips (1 cup) optional: instead of only chips, use 1/4 cup chips and 1/4 cup toasted walnut or pecan pieces (1/2 cup each)
PREPARATION
1. Oven to 350; rack in middle position; parchment on a cookie sheet.
2. In a medium bowl, sift and whisk together the cake flour, salt, and baking soda. Set aside.
3. In a small bowl, place the egg yolk, milk, and vanilla. Set aside.
INGREDIENTS
3/4 cup cake flour (1-1/2 cups or 6 oz)
1/4 tsp salt (1/2 tsp)
1/8 tsp baking soda (1/4 tsp)
4 Tbl unsalted butter (8 Tbl or 1 stick)
3 Tbl minus 1 tsp granulated sugar (6 Tbls minus 2 tsp)
3 Tbl dark brown sugar (6 Tbls)
1 egg yolk (2 egg yolks)
2 tsp whole milk (4 tsp)
1 tsp vanilla (2 tsp)
1/2 cup mini semisweet chocolate chips (1 cup) optional: instead of only chips, use 1/4 cup chips and 1/4 cup toasted walnut or pecan pieces (1/2 cup each)
PREPARATION
1. Oven to 350; rack in middle position; parchment on a cookie sheet.
2. In a medium bowl, sift and whisk together the cake flour, salt, and baking soda. Set aside.
3. In a small bowl, place the egg yolk, milk, and vanilla. Set aside.
4. In a large bowl, place the two sugars.
5. Melt the butter and whisk it into the two sugars until combined and somewhat smooth, about a minute.
6. Add the egg mixture and whisk until combined and lighter in color, about 30 secs.
7. Using a spatula, stir in the flour mixture all at once and combine until there is no dry flour visible. The cookie dough should be pretty soft and pliable.
8. Stir in the chocolate chips (and nuts if you are using any).
9. Using a rounded tablespoon, place heaping spoonfuls of the dough on the prepared cookie sheet so they are arranged 3 x 4, with space between each mound of dough. Aim for 12 mounds of dough.
10. If needed, wet your fingers and press each mound into a flat cookie about 1-1/2" to 2" across, and less than 1/2" thick.
11. Bake cookies at 350 until golden brown, around 12-15 mins, rotating the baking sheet halfway through.
12. Remove cookies from baking sheet and allow to cool on a cooling rack for 30 mins so the cookies will crisp up. Serve with milk or ice cream.
5. Melt the butter and whisk it into the two sugars until combined and somewhat smooth, about a minute.
6. Add the egg mixture and whisk until combined and lighter in color, about 30 secs.
7. Using a spatula, stir in the flour mixture all at once and combine until there is no dry flour visible. The cookie dough should be pretty soft and pliable.
8. Stir in the chocolate chips (and nuts if you are using any).
9. Using a rounded tablespoon, place heaping spoonfuls of the dough on the prepared cookie sheet so they are arranged 3 x 4, with space between each mound of dough. Aim for 12 mounds of dough.
10. If needed, wet your fingers and press each mound into a flat cookie about 1-1/2" to 2" across, and less than 1/2" thick.
11. Bake cookies at 350 until golden brown, around 12-15 mins, rotating the baking sheet halfway through.
12. Remove cookies from baking sheet and allow to cool on a cooling rack for 30 mins so the cookies will crisp up. Serve with milk or ice cream.
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