Serious Eats: Recipes

Crisp and Chewy Chocolate Chip Cookies

[Photograph: Carrie Vasios]

The trick to these cookies is to take a block of chocolate, stick in the freezer, then shave it into shards (with the occasional chunk.) The chocolate bakes in layers throughout the cookie, giving it crisp and chew.

Note: I put a block of 90% cocoa baking chocolate in the freezer for 20 minutes until it was firm enough to shave with a sharp kitchen knife. Run the blade along the edge to get thin pieces, though the occasional chunk is OK.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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