2 Easy Chocolate Chip Cookies Recipes! Chewy vs Thin & Crispy!

Chocolate Chip Cookies are amazing especially when you can make 2 kinds! Tell me in the comments which kind you prefer! It took me over 10 tries to get the thin and crispy cookies right, so I hope you love it!! Give this video a thumbs up and be sure to tag me on IG at @honeysuckle if you make it!! Recipes below!
WILL Chocolate Chip Cookie Dough AIR-FRY? Watch: https://youtu.be/gEVS65jM6uA

Thick and Chewy Chocolate Chip Cookies Recipe:
8 tablespoon or 1/2 cup salted butter
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
1 1/3 cups AP flour
1 cup large chocolate chips

In a saucepan, melt the butter on medium heat and let it continue to foam up to create browned butter. Remove from heat once it’s golden brown and let cool completely.
In a large bowl, combine the white sugar and brown sugar with the butter. Mix well then add an egg. Mix again and add vanilla, salt, and baking soda. Once it’s a ribbon-like consistency, add the flour and chocolate chips. Stir until everything is combined.
Scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 9-10 minutes at 350º F.
Cool and serve

Thin and Crispy Chocolate Chip Cookies Recipe:
8 tablespoons or 1/2 cup salted butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
2 tsp vanilla
1/2 teaspoon salt
1/4 tsp baking soda
1 tablespoon milk
1 cup AP flour
1/2 cup chocolate chips

In a saucepan, melt the butter. You can make browned butter if you’d like or just leave it melted but cooled completely.

In a large bowl, combine white sugar, and brown sugar. Add the butter and mix well. Next, add the egg again until you get the gel consistency. Then add the vanilla, baking soda, salt, and milk. Mix again. Once it’s combined, stir in flour and chocolate chips. The dough might be a little wet and hard to scoop. You can put in the fridge to firm up for 10 minutes.

Once ready, scoop small balls onto the baking sheet lined with parchment paper. If needed, put in the freezer for 5 minutes while the oven heats up. Bake at 375 degrees for 14-15 minutes until it’s completely flat and evenly browned. You want it to be crispy throughout. Cool completely and enjoy.

Shot with the Canon C70

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When it comes to chocolate chip cookies do you prefer thick and chewy or thin and crispy whatever your preference is i’m going to show you how to make the perfect chocolate chip cookie all right so i’ve actually shown you guys how to make a thick and chewy cookie before but i’m

Gonna do a little refresh today so i always start off by browning my butter and in that last video i know i confused a lot of you guys by saying unsalted but always go with salted this is actually my favorite to use the one by kerrygold and i’m just gonna

Melt and brown one stick so i prefer to use salted butter because i feel like it balances out the sweetness of the cookie and it just really brings out the flavor of everything now i’m going to melt it on medium heat until it starts to form little foamy bubbles and the bottom milk

Solids get nice and toasty brown so whenever i’m melting a stick of butter like this i always try to keep it moving so you don’t get like uneven browning Okay so i’ve let my brown butter cool completely and it almost looks like honey here but now we’re gonna mix it with our sugars i have equal amounts white sugar granulated sugar into the bowl and brown sugar for the brown sugar i always use dark brown sugar it just

Has a lot more flavor than the light brown sugar add our brown butter and just mix it up until it’s well combined all right so now the sugar is in with the butter we’re going to add a large egg and i’m just going to mix it until it becomes like a nice lava-like

Consistency While you’re doing this try to break up any of the large chunks of brown butter if you see it see this is the kind of consistency you’re looking for it’s almost like gel like okay so now this is what i like to do most people love to mix their dry ingredients

Separately but i just find that it mixes better when i mix it with the wet ingredients i don’t know why it just works for me so i’m gonna add first our vanilla extract directly into the bowl then some salt and the baking soda which i am gonna aim to put it

Right on top of the vanilla extract just so it activates mix it all up and now we’re going to add our flour and chocolate chips together i always use these specific kind it’s by ghirardelli it’s 60 bittersweet chocolate they also have a 72 one that i really like too but i just

Like the look of it spread out once it’s baked so i’m gonna add my chocolate chips right in with the flour and give it a final mix also if you guys are wondering the full recipe is written out in the description box below you want to

Mix it until you don’t see any more like loose flour at the bottom and it looks nice and hydrated all right this looks good so now let’s scoop it out my cookie scoop i’m just going to place it on the baking sheet that i’ve already lined with parchment paper

Sometimes i like sprinkling a little bit of maldon sea salt right on top but today we’re just going to go with the usual like this plain and i’m just gonna pop it into my oven preheat it to 350 degrees and bake it for nine minutes it’ll give the perfect crispy exterior

While still nice and gooey in the middle i mean does that not look perfect or what i’m actually team thick and chewy but comment below and let me know which team you’re in so we’re gonna set this aside to cool while i show you guys how to make the perfect thin and crispy

Chocolate chip cookie so to make thin and crispy chocolate chip cookies you basically need the same exact ingredients except the ratio is slightly different so i’m going to start by adding my sugars into the bowl so here i’m using a higher ratio of granulated sugar just because it creates a more

Thin and crispy cookie it doesn’t have the same moisture as you would for brown sugar which is why it helps to like crystallize a little bit better and i’m using slightly less brown sugar still dark brown sugar but i’m using slightly less brown sugar than i would in the thick and chewy one

Because adding more will create like i said a more chewy cookie so now i’m gonna add some melted butter you can of course use the brown butter too if you would like it’ll create more depth in the cookie but for the sake of doing something a little bit different in

These cookies i’m just using melted butter same high quality salted butter give it a good mix you’re not looking for any specific consistency here it’s more just like making sure all the sugars are combined and soaked with the butter so now i add a large egg Again just breaking up any of the large bits of brown sugar and then in this one we also have vanilla extract salt and the baking soda except this time i’m using a lot less of the leavening because we want it to be rather flat but

You still want it to have a little bit of a crisp now for this recipe i have an additional ingredient that i didn’t in the thick and chewy one i’m going to be adding some milk because it helps just the batter spread so you get that nice crispy and thin cookie And now we add the flour which also is significantly less than the last one and our chocolate chips Like the other one i’m just gonna scoop it onto a baking sheet already lined with parchment paper now because this cookie spreads quite a bit i’m not gonna fit 12 on the baking sheet i’m just gonna put eight i do have to say making these thin and crispy cookies they’re a

Little bit more high maintenance than the last ones because they do spread quite a bit i like to give extra insurance by putting them in the freezer for about five minutes while the oven is heating up so once it’s ready to bake i cranked the oven up to

375 degrees this time and we’re gonna bake it for about 14 to 15 minutes until it looks nice and like extra golden brown almost burnt but not quite there yet this way it’ll dry out a little bit and give you a really nice thin and crispy cookie for days

I love these they look all those ridges they just look so beautiful and the brownness of it is just but i have to let them cool completely to get like the perfect crispiness so we have our thick and chewy and are thin and crispy so the thick and chewy has a

Perfectly round shape nice and brown at the bottom like you can see it’s a little puffy and inside it’s nice and gooey Sweet but not too sweet perfectly balanced and then like i said you get that crispiness on the outside and chewiness on the inside this one is a winner you got to wash it down with some milk and here is our thin and crispy not perfectly round and it has like a

Rippled effect that’s really pretty in the back you’ll notice that it’s also very lacy it kind of reminds me of those like florentine cookies let’s break it apart so if you notice like the edge the edge is very crispy inside mmm that crunch though anyways i hope the

Breakdown of the two cookies was useful and if you end up making them always tag me on instagram honeysuckle i would love to see your creations give this video a thumbs up if you enjoyed my chocolate chip cookies don’t forget to subscribe if you want more delicious recipes thank

You so much for watching i’ll see you guys next time bye