Grab the milk, this is your new go-to recipe for thin and crispy chocolate chip cookies. They’re quick, easy to make, LOW MESS, and have great texture and flavor. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month’s supply of Seed’s DS-01® Daily Synbiotic
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INGREDIENTS:
230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping
100g (1 cup) chopped toasted walnuts (sub macadamia nuts)
Flaky salt, for sprinkling on top
INSTRUCTIONS:
1. In a small saucepan over very low heat, melt the butter, being careful not to make it too hot.
2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.
3. Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined.
4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.
5. Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation.
6. Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds)
7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring)
8. Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly.
9. Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top.
10. Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center.
11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.
12. Transfer the cookies to a wire rack to cool completely and set their crisp.
CHAPTERS:
0:00 Intro & mixing the dough
4:09 Talking gut health (ad)
5:14 Baking
6:41 Finishing and dunking
7:44 Let’s eat this thing
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
#chocolatechipcookies #cookierecipes
47 Comments
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This is a ten star chocolate chip cookie recipe. The best cookies I have ever made. Thank you.
Corn syrup is horrible . The leading cause of Non Alcoholic Fatty Liver Disease. Which is a huge problem in the US.
These are absolute bangers. I like my cookies sweeter, so I swapped out the dark chocolate and walnuts for a big Symphony bar with toffee and almonds. This is my favorite cookie recipe ever. Thanks, Bri.
Tried these cookies once… Then I tried them one more time just four days later and I think I will make them a third time within the coming week. So easy and so delicious. That milk dipping part is absolutely essential. Oh My God.
Any alternative for eggs?
Don’t measure the baking soda with everything else on the scale. I added too much as it wasn’t detecting the added weight and ruined the cookies. I should have known better.
All the love from a 12×10" convection toaster, 2 batches of 9, 300F for 15 minutes. Double Karo gives a little gooier chew. ❤
Hi Bri. Is there a substitute for Corn Syrup? We can't easily get that here in the UK.
Can I substitute syrup with honey ?
Yes, I prefer thin and crispy over soft and gooey!
Made these today. They were a huge hit with my kids! Very delicious and perfectly crunchy.
7:23 and this is when I liked the video. Lol
My wife called me a hero after I made these, thanks Bri!!!
how much cookies does this yield?
my brother was visiting for the weekend. i baked three different crispy chocolate chip cookie recipes for him. yours won. thanks bri.
Def no to the corn syrup
Instant sub as it looks great and uses weight.
Is there an alternative to corn syrup?
I finalyl got around to making these last night. These are AWESOME. I can eat just one they are so decadent and delicious.
oatmeal?
Hey Brian, greetings from Egypt 😊😊 I love your recipes and tried the ciabatta and now the cookies, loved them both so much, can't wait to try some other things from your list 😁😁
This is how I prefer my choco-chip cookies. I am so glad you made this video. I am gonna whip these up tomorrow!
Is there a tip on storing crispy cookies so they don’t soften?
These look amazing, can't wait to make them! Can you also do an oatmeal cookie recipe? No raisins 😝 TIA!
Can i use maple syrup or honey instead of corn syrup? 🙂 as I don’t usually have corn syrup in my pantry 😊
I’m drooling
A fucking + crispy cookie. This cookie took me more like 40 minutes to make as I was fending off two rabid 2 year olds trying to eat raw cookie dough, also my oven is trash. Tip 1: If you, like me, do not have a fancy oven that is plagued with uneven heating then bake at 325 for 20-22 minutes rotating half way. Tip 2: To prevent a hot mess when transferring to cooling rack, slip your spatula b/w the parchment paper and cookie as you tilt pan towards the cookie sheet and slide down.
My oven is preheating! I admit I’m a bit apprehensive. The cookie dough doesn’t taste like normal chocolate chip cookie dough (kind of in a bad way), and it’s very overpowering with the 10 grams of kosher salt. However I’ve made it this far to not bake them now. Will update soon
Brian, I love your channel. Your style of cooking is fantastic! Crispy chocolate chip cookies are my absolute favorite. I really appreciate not only the recipe but all the explanations along the way. Great video!
I watched that bread recipe 3 loaves and that got me into baking a couple years ago. I've done a lot of yours, and some others. Today I needed to whip out some chocolate chip cookies for an afternoon gathering and the recipe I tried from another website failed pretty badly. I was in a rush and so glad to see this. I was skeptical of the 30 min. but I did it in about 40 and I'm pretty slow usually. They turned out great like your recipes always do. Thanks Brian for all you do.
I somehow managed to make them chewy 🥲
Never put your head down while on camera- it’s not a good shot. Other than that great work!
I made these for a sushi party, I had no idea what else to make and I was exhausted lol. They were a complete hit and I got more compliments than I can count.
Idk, this one doesn't seem it. I followed the recipe and the dough came out wayyyyy too loose
I always thought I preferred a soft chewy cookie, but now I am rethinking my entire life…..
How would these be without the chocolate? Are these really sweet because I'm trying to avoid some of the sugar?
These are SO good. It’s ridiculous. I’ve made these twice this week. I cook em for 14 minutes or so to get more chewy crispy as opposed to crispy chewy if that makes any sense. Another excellent recipe!
Thank you
Finally a big food youtuber gives us a crunchy chocolate chip cookies.
Can you leave out the corn syrup if you can't find it in your location?
You need to trademark couch to cookie!
as someone who loves to bake but doesnt got access to many international ingrediants such as brown sugar (mine is brown but its just not refined and thats it!) or corn syrup what should i do if i want to follow this recipe?
hey gang, is there any substitute for corn syrup? I live in South America and I just cannot find it here. @BrianLagerstrom
Anyone try this w/o corn syrup?
I was about to make this but no corn syrup… Not a common thing to have here in Finland, I'm not even sure that they sell that in stores.
To make it even faster with even less clean up make the dough IN THE PAN where you melt the butter. In order to do this melt the butter just under half way over low heat. Remove the pan from the stove to a cool surface like your granite counter top and use a whisk (no mixer!) to incorporate all the rest of the ingredients except the flour and chocolate. The sandy texture of the sugar and the whisk will break up the rest of the solid butter and everything should become homogenous at room temp. The bottom of the pan should not feel warm at this point. If warm, spray the bottom of the pan with cold water for a few seconds.
Making cookies in a hurry is one of my specialties but your recipe is my first attempt for a crispy cookie. It turned out AWESOME. I love the sweetness level. I've been using way too much sugar and not enough salt! Thanks for another winner! And thanks for keeping it clean.👍
P.S. Is it supposed to be 1/2 a tsp or 1/2 tbsp of baking soda? I used 1/2 tsp which was 7g on my scale. That worked.
P.P.S. You scared me with the Corn Syrup until I realized how little is require…But how about using agave, honey, golden syrup, or maple syrup?