Crispy Chocolate Chip Cookies

I’m a huge fan of the chewy soft bakery style cookies with melty gooey chocolate. But every now and then I crave a crispy cookie, with snap and brittle bite. The secret to a crispy cookie is to use more white sugar and less brown sugar. Swapping out one of the eggs for 2 egg whites, lowering the fat from the egg yolk (which also helps with the soft chew of the cookie) and adding a little cornstarch to the dough gives the cookie more snap. Finally I bake the cookies either directly on the pan, on aluminum foil over the pan (for easy clean up) or on parchment paper. If you bake the cookie on a silicon baking mat, the silicon insulates the cookie dough every so slightly. You want to sharp  high heat from the metal or the paper to help crisp the cookie!