I used to say I didn’t like crisp chocolate chip cookies, only chewy ones. Then I made these and found out I was wrong. These chocolate chip cookies are absolutely yummy—and crisp.
I tried this recipe because I wanted a cookie dough I could mix quickly and then refrigerate until I had time to bake. They can be refrigerated for up to a week (at least) and frozen for longer.
Chocolate Chip Icebox Cookies from Joy of Cooking
About forty-two 21⁄4-inch cookies
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
4 teaspoon salt
Beat in a large bowl until fluffy:
10 tablespoons (1 ½ sticks) unsalted butter, softened
1/3 cup white sugar
1/3 cup brown sugar
Add and beat until combined:
1 large egg
2 tsp vanilla
Stir in the flour mixture until blended. Add 1 cup mini chocolate chips along with the flour mixture.
Refrigerate until slightly firm, about 1 hour. Shape the dough into an even 11-inch log. Refrigerate or freeze until very firm.
Preheat the oven to 375°F. Grease or line 2 cookie sheets. Cut the log into 3/16-inch-thick slices and arrange about 2 inches apart on the cookie sheets. Bake, 1 sheet at time, until the cookies are lightly browned at the edges, 8 to 10 minutes. The longer the baking time, the crispier the cookies. Let stand briefly, then remove to a rack to cool.