This variation of traditional chocolate cookies gets a crunchy flair from crispy rice cereal. These cookies are quite crunchy, much like biscotti, making them perfect for dipping into coffee, tea, or milk. They hold up well, so they are an excellent choice for gifts. It is important that the dough be very cold and hard or they will spread into puddles when baked. Most importantly, do not over-bake.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks or 16 Tablespoons), at room temperature
- 1 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 cups crispy rice cereal
- 2 cups semi-sweet chocolate chips
Preparation:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In an extra large bowl, cream butter and both sugars together until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until thoroughly combined.
Add flour mixture, half at a time, to wet ingredients in the large bowl, stirring by hand with a wooden spoon until combined. Mixture will be thick. Add rice cereal and chocolate chips, gently folding in with a large spatula until combined. Refrigerate at least 30 minutes or until very firm.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
Drop compressed rounded tablespoons of the dough onto the cookie sheets (see Notes), placing them 1-1/2 inches apart (cookies will spread somewhat). Alternatively, roll into balls about the diameter of a quarter. Store unused batter in the refrigerator in between batches. Bake 12 to 14 minutes until light golden brown around the edges. Do not overbake. Cool cookies thoroughly on racks. Store crunchy chocolate chip cookies in a covered container.
Yield: about 6 dozen cookies
Notes: I recommend a cookie scoop, compressing the dough into the scoop by pressing against the side of the mixing bowl.
Crunchy Chocolate Chip Cookies Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In an extra large bowl, cream butter and both sugars together until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until thoroughly combined.
Add flour mixture, half at a time, to wet ingredients in the large bowl, stirring by hand with a wooden spoon until combined. Mixture will be thick. Add rice cereal and chocolate chips, gently folding in with a large spatula until combined. Refrigerate at least 30 minutes or until very firm.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
Drop compressed rounded tablespoons of the dough onto the cookie sheets (see Notes), placing them 1-1/2 inches apart (cookies will spread somewhat). Alternatively, roll into balls about the diameter of a quarter. Store unused batter in the refrigerator in between batches. Bake 12 to 14 minutes until light golden brown around the edges. Do not overbake. Cool cookies thoroughly on racks. Store crunchy chocolate chip cookies in a covered container.
Yield: about 6 dozen cookies
Notes: I recommend a cookie scoop, compressing the dough into the scoop by pressing against the side of the mixing bowl.
Crunchy Chocolate Chip Cookies Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
