Many decades ago I created a delicious chocolate chip cookie recipe that has been a family favorite ever since! We make them for holidays, birthdays, for car trips, and just because!
However, there is just one issue...
When you pack a bag full of those cookies for a car trip, they would just fall apart since they are so tender! Not ideal!
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Crispy Chocolate Chip Cookies
So a few months ago I set out to make a crisp, sturdy cookie, based on my original recipe, that would be the perfect chocolate chip cookie for lunchboxes, and car trips!
I wanted a healthy replacement for the traditional Chip Ahoy and Famous Amos cookies that my husband and I grew up with, but I still wanted that mini chocolate chip cookie experience, with all of the crunch and none of the filler!
After a few test batches and a tiny bit of frustration, I finally came up with the perfect crispy chocolate chip cookie recipe that the whole family loves, and I don't have to feel guilty about indulging with on a long car trip!
These crispy chocolate chip cookies can be made with homemade chocolate chips, or your favorite store bought chocolate chips! If you want to make reeeeeally tiny cookies, then use mini chocolate chips. Otherwise, the regular size chocolate chips are fine.
Crispy Chocolate Chip Cookies
The best crispy chocolate chip cookies for any occasion, these easy chocolate chip cookies are great for traveling or just having around the house! Plus, they are mini sized, so you can eat more of them!
Ingredients
- 3 1/2 cups flour (we use einkorn flour
- 3/4 cup butter, room temperature
- 2 eggs
- 1/4 cup white sugar
- 1 1/4 cup brown sugar
- 1 tsp baking soda
- pinch of salt
- 1 cup chocolate chips
- 1 Tbsp vanilla extract (we use this homemade vanilla extract
Instructions
Briefly combine butter, sugar, and eggs in mixing bowl. Don't over beat.
Add flour, baking soda, salt, and vanilla to the mixing bowl and mix until well combined.
Mix in chocolate chips until well combined.
Drop in teaspoon size balls onto a baking sheet, flatten slightly.
Bake at 350° for 16 minutes. Allow to cool completely before storing.
Make sure the pan is cool before adding the next batch of dough, or it will spread too much.
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