Erika Dauphinee

The Perfect Crispy and Chewy Snack for Your Next Adventure

If you’re looking for a cookie that’s both crispy and chewy, perfect for outdoor adventures and hiking, look no further than this Chocolate Chip Cookie recipe. Jokingly named the “Summit Cookie” for its durability and versatility, this cookie is made to last while maintaining that irresistible chewy and crispy texture.

Here’s why these ingredients were chosen to create the ultimate hiking snack:

• Unsalted Butter: Unsalted butter is used to create a rich flavor base. The high butter content contributes to a crispy edge while keeping the inside chewy.
• Bread Flour: The use of bread flour instead of all-purpose flour provides extra gluten, resulting in a chewier texture that stands up well to travel and handling.
• Kosher Salt & Baking Soda: The salt enhances the flavor, while the baking soda gives just enough lift to create the perfect balance between crispiness and chewiness.
• Sugar & Brown Sugar: A combination of white sugar and brown sugar delivers a dual-texture result—crispy on the outside, chewy on the inside. Brown sugar adds a touch of molasses for extra moisture and flavor depth.
• Egg & Egg Yolk: The extra yolk intensifies the chewiness while the whole egg adds structure, creating a cookie that’s sturdy enough to pack for your next hike.
• Milk & Vanilla Extract: These ingredients add moisture and flavor complexity, keeping the cookies soft enough to enjoy even after a long day on the trail.
• Semisweet Chocolate Chips: Two cups of semisweet chocolate chips ensure each bite is loaded with rich chocolate, making these cookies a delightful treat for any outdoor activity.

Pack these Chocolate Chip Cookies in your bag for your next adventure, and you’ll have a satisfying, durable snack that won’t crumble under pressure. Perfect for hiking, camping, or any other outdoor activity where you need a cookie that can keep up with you.

1. Pre-heat oven to 375 degrees.
2. Cream butter and sugars together.
3. Whisk egg, egg yolk and milk together and slowly pour into creamed butter and
   sugar. Mix well until emulsified.
4. Mix all dry ingredients until thoroughly combined, stir in chocolate chips.
5. Scoop dough onto parchment lined cookie sheets (I find that 60 grams per cookie
   is a good size but feel free to experiment!). Do not overcrowd the cookie sheet
   (approx 6 cookies per cookie sheet). Lightly flatten the cookies (it helps give
   them a nice round shape when they bake) and chill for 30 minutes in the fridge.
6. Bake for 11 minutes or until golden brown, checking the cookies after 5 minutes.
   Rotate the baking sheet for even browning. Cool completely and store in an airtight
   container.

Credit: Alton Brown’s The Chewy Chocolate Chip Cookie.