Top Secret Crispy, Chewy Chocolate Chip Cookies

OK, I promised a killer chocolate chip cookie recipe today, and I aim to deliver!  :)  I originally found this recipe while surfing around Pinterest.  (Have you been on Pinterest yet?  If not, check it out!  Its an awesome place to find recipes, craft ideas, design ideas, diy ideas, etc.)  Anyway, back to the cookies.  I was searching for the ultimate crispy chocolate chip cookie.  My hubby loves his cookies crispy.  Really crispy.  Thin and crispy.  (Did I mention he likes his cookies crispy?)  Anyway, I'm always on the lookout for a new cookie recipe to try, so when I came across these, I just couldn't resist!  The recipe was originally posted on the GirlWhoBakes blog.  If you'd like to see the original recipe post click here.

So what makes these cookies so incredible?  Well, for one thing, they have a secret ingedient: Cinnamon.  That's right. Two whole teaspoons full.  It just sends the flavor of these cookies THROUGH THE ROOF.  The other thing that makes these cookies killer: a full cup of butter.  That's right.  Say it.  Claim it.  Be proud of it.  Don't be ashamed.  I mean, your makin' cookies for cryin' out loud!  That big pile of butter makes these babies spread thin and crisp.  Yummmmm.....  So don't use shortening on these if you want them to spread and get crispy.  :)


To begin with, preheat your oven to 350 degrees.  Then, get that stand mixer ready for action!  (Now, if you don't have a stand mixer, you can make your cookies the way you normally do - with a hand mixer or by hand, but I love my stand mixer!!!)

Isn't it pretty???  My mother-in-law

gave it to me a few years ago for my birthday.

I love my mother-in-law.  :)

Throw 1 cup of butter (that's 2 whole sticks!) - softened, 1 cup of brown sugar, and 1 cup of white sugar into your stand mixer.

Cream those together until light and fluffy.  (I usually use speed 4 or 5.)

It should come out looking smooth and tan like this.

(I usually use a silicone spatula to clean off the beater.)

Next, add in 1 egg and 1 teaspoon of vanilla and mix that in until combined.

In a large mixing bowl, add 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 and 1/2 teaspoons of salt, and 2 teaspoons of cinnamon and mix well to combine...

Add the flour mixture gradually to the butter/sugar mixture and beat to combine.  (I usually stop after each addition and scrape the sides of the bowl with my silicone spatula. - You wanna make sure you get all the flour fully incorporated.) - Sorry.  No picture.  I'm a slacker.

Next, pour in 1 and 1/2 cups of semi-sweet chocolate chips and stir by hand to combine.  (Trust me, its a lot easier to work those chips in with a spoon than with the mixer.) 

Now, all that's left to do is drop these babies on a cookie sheet and get to baking!  (Again, I'd like to reiterate that these babies spread, so you should only put 6 or so on a cookie sheet at a time.  If you try to add more, you just may end up with a giant cookie blob - although, I'm not entirely sure that's a bad thing.)

Bake these little goodies for 8-12 minutes or until golden brown.  (Again, my hubby LOVES crispy cookies, so I let them stay the entire 12 minutes.)  One other thing you wanna do is flip the pan around halfway through the baking time.  This ensures that all your cookies will bake evenly.

Once they're finished baking, let them rest on the cookie sheet for 2-3 minutes before transfering them to a wire cooling rack.

But seriously, at least one of these babies probably

won't make it as far as the cooling rack.  ;)

Oh the sweet crispy goodness!!!  Where's my glass of milk???

Top Secret Crispy, Chewy Chocolate Chip Cookies

1 cup unsalted butter

1 cup brown sugar

1 cup white sugar

1 egg

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

1 1/2 cups semi-sweet chocolate chips

1.) Preheat oven to 350 degrees.

2.) Cream sugars and butter in mixer until light and fluffy.

3.) Add egg and vanilla and mix until combined.

4.) In a large mixing bowl, combine flour, baking soda, salt and cinnamon.

5.) Slowly beat flour mixture into sugar mixture until well combined.

6.) Add chocolate chips and stir by hand to evenly distribute.

7.) Drop cookies SIX TO A SHEET (they spread a lot) and bake in preheated oven 8-12 minutes or until golden brown, rotating halfway through.

8.) Let cookies rest on baking sheet for 2-3 minutes before transfering to a wire cooling rack.

The orginal recipe states that it makes 4 dozen cookies.  I ended up with just about 3 dozen using a cookie scoop.  :)