Chocolate Chip Crisps
January 17, 2013 § Leave a comment
This new book in SWEETTABLESCAPES‘ baking library is proving an invaluable source of delicious cookie recipes.
“Simply Sensational Cookies” by Nancy Baggett is a chock full of truly sensational cookies and we are having tons of fun testing all these sweet treats. This time we fell for a fun take on the all-American, ever-popular chocolate chip cookie: in the form of small, crunchy and original “crisps”!! There are several steps to the recipe including double baking but these chips are worth it! Small, not too sweet and as crunchy as a cracker, they give the chocolate chip cookie a whole new texture. A new snack is born…Be prepared to see these disappear!!!
2 cups unbleached all-purpose white flour
7 TBsp packed dark brown sugar
1 1/2 tsp baking powder
scant 1/2 tsp salt
1/3 cup corn oil or other flavorless vegetable oil
2 tsp vanilla extract combined with 1/2 cup room temperature water
1 cup(6 ounces) semisweet chocolate morsels, chopped fairly fine
1/2 tsp each coarse crystal salt and crystal sugar combined
Line baking sheets with parchment paper
Preheat oven to 350 F
In a large bowl, stir together flour, brown sugar, baking powder and salt until well blended; mash out any sugar lumps with back of a spoon.
Whisk together oil and vanilla-water mixture, then immediately stir it and morsels into the flour mixture until incorporated. If the dough is crumbly, gradually stir in enough water so that it holds together when pinched between fingertips.
Divide the dough in half. Roll out each portion between sheets of parchment paper into a thin 12-inch square. Peel off the top parchment sheet. Cut and patch to make sides fairly even. Sprinkle each square evenly with one-quarter of the salt-sugar mixture. Lay parchment back on dough and roll over it to imbed the mixture. Remove top sheet.
Using a pizza cutter or large knife, cut each dough sheet lengthwise and crosswise into 8 equal strips to form a grid (with uneven edges all around). Slide the paper and dough onto baking sheets. Bake on middle rack for 15 to 18 minutes or until dough is set but not firm in the center. Set aside.
Reset oven to 225 F.
When crisps are cool enough to handle, separate the squares and spread them on the parchment lined sheet. Return to oven for 20 minutes. Gently stir to redistribute the crisps halfway through. Turn off the oven. Let crisps stand in the oven for 20 to 30 minutes longer. Remove from oven. Let cool completely.