One of my readers sent me a chocolate chip cookie recipe to convert. After taking one look at the recipe, I realized it was the famous “Perfect Chocolate Chip Cookie” recipe from Cook’s Illustrated magazine. However, Carol’s recipe was the original version. They’ve since updated it to use browned butter and her’s didn’t include it.
When made with wheat flour, this recipe makes chewy chocolate chip cookies. After converting the recipe, my cookies were not chewy or soft or tender. They were undoubtedly crispy. I was bummed. Then a funny thing happened. I brought a plate of them to my mom’s workplace and people gobbled them up. “But they are all wrong,” I kept thinking. Only they weren’t. They might not have the chewy texture I was looking for but, as is, they are delicious. And I couldn’t keep a delicious chocolate chip cookie recipe to myself, could I?
Since the recipe uses melted butter, I don’t use an electric mixer to make the dough. I stir it together with a wooden spoon. If you’d prefer an electric mixer, go ahead and use one!
I’m still working on a chewy chocolate chip recipe for Carol. Until then, enjoy these crispy chocolate chip cookies!
- Dry Ingredients
- 1 1/4 cups white rice flour
- 1/2 cup sweet rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 1 1/2 sticks butter, melted
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 bag chocolate chips
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, whisk together dry ingredients.
- In a small bowl, combine melted butter, sugars, egg, egg yolk and vanilla extract. Stir until smooth.
- Using a wooden spoon, stir together wet and dry ingredients until a dough forms.
- Add chocolate chips and stir until just combined.
- Drop dough, about 2 teaspoons each, onto prepared cookie sheet.
- Bake for 15-18 minutes or until golden brown.