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Best Thin Chewy Crinkly Cookies

The perfect cookie that's crisp round the edges and chewy in the middle

Course Dessert
Cuisine American, Lebanese, Mediterranean, Middle Eastern
Keyword Quick and Easy
Total Time 20 minutes
Servings 8
Author Zaatar and Zaytoun

Ingredients

  • 1 cup butter room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg + 1 yolk room temperature
  • 2 cups plain all purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • drizzle of mild olive oil
  • ½ cup of chocolate chips or crushed pistachios

Instructions

  1. In a bowl, sieve the flour, baking soda, add a pinch of salt and mix well

  2. In another larger bowl (either with a hand whisk or stand mixer), whisk the butter, light brown and granulated sugar until light and fluffy, then add the egg and yolk, and drizzle of mild olive oil and whisk again for another minute

  3. Add the dry ingredients and with a spatula gently fold until just combined. Add your chocolate chips or crushed pistachios

  4. Preheat the oven to 175°C (345°F) and line the baking tray with parchment paper

  5. Spoon on a tablespoon of mixture about 2 inches apart on the baking tray and transfer to the preheated oven

  6. After around 7 mins of baking, take out the tray and bash it firmly on the counter

  7. When the cookies begin to brown around the edges (after approx 11 minutes in total), bash them again on the counter. Leave to cool for a few minutes then transfer to a wired rack to finish cooling

  8. Store in an airtight container for around 3 days.