To be fair, I think my perfect cookie would remain somewhere in the middle of these two texture profiles. It's gotta have a nice crisp outside, but the inside definitely has to be moist and chewy. The best of both worlds. A cookie everyone could get behind. The recipe I have for you now may not be the recipe - the one that would unite chewy and crispy people - but, man oh man, is it ever close.
Mint-Chocolate Brownie Cookie
adapted from Lovin' From the Oven
Makes about two dozen cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces bittersweet chocolate (coarsely chopped)
2 large eggs
1/2 teaspoon peppermint extract
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Mint chocolate candies (I used Andes)
1) Heat oven to 350°F. Combine flour, salt, and baking soda in a small bowl and set aside.
2) In a double boiler, combine butter, sugar, chocolate, and water - heat until melted and smooth. Pour into a large mixing bowl and let stand until cool (about 10 minutes).
3) After your chocolate mixture has cooled, add the eggs (one at a time) and beat with an electric mixture on high speed. Mix in your extract. Finally, slowly mix in the flour mixture and stir until well-blended.
4) Chill batter for at least one hour. After chilled, roll the dough into walnut/golf ball-sized balls. Place two inches apart on baking sheets and bake for 10 minutes.
5) Right after you've taken your baked cookies out of the oven, place a mint chocolate candy. Allow to melt slightly and spread with a spoon.
perfect crispy-chewy cookie goodness