COOKIE CRISP Chocolate Chip Cookies
Serves 4
45 mins prep
6 mins cook
51 mins total
This recipe makes small, bite-sized chocolate chip cookies designed to be eaten like cereal with milk. It uses a browned butter base for a deeper flavor.
0 servings
Melt butter in a sauce pan over medium heat, stirring consistently until browned. Remove from heat and set in a small bowl in the fridge until it’s returned back to a room temp texture. Place butter in mixing bowl with sugars, salt, and vanilla. Mix until creamed together & light and fluffy, about 3 minutes. Add egg and egg yolk, 2 tbsp of milk, and mix until combined. In a separate bowl, whisk together flour, cornstarch, and baking soda. Whisk well and then pour into wet ingredients and mix. Add in chocolate chips and mix. Roll the dough into small balls (like the size of a marble). Set them into the fridge to cool completely for 30 minutes. Bake at 325°F for 6 minutes. Let fully cool. Pour in a bowl and eat with milk.
