Crunchy Chocolate Chip Cookies Food

THIN AND CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHOCOLATE CHIP CRISPY COOKIES

Steps:

• In small mixing bowl, combine flour, baking soda and salt. Set aside.
• In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips .
• Drop by level tablespoons onto cookie sheets coated with vegetable spray.
• Bake at 350 degrees F (175 degrees C) about 12 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks. Store in airtight container.

CRUNCHY CRISPY CHOCOLATE CHIP COOKIE

Steps:

• Combine and mix flour, salt and baking powder in a bowl.
• Place the egg in a small bowl and whisk with a fork thoroughly.
• Whip shortening for a minute or two with a handheld mixer.
• Add vanilla to the shortening and mix well.
• Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
• Next, add the egg mixture to the shortening and blend well.
• Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
• Once all the flour is added beat for a minute.
• Add nuts and chocolate chips and mix well.
• Preheat oven to 375 F.
• Mold the dough into balls, place them on a plate, and refrigerate them for at least 15 minutes.
• Place cookies on an ungreased cookie sheet.
• Bake for 15 minutes until golden brown. Cool slightly and transfer to a wire baking rack. If baking in a non-convect oven, bake for additional 1-2 minutes.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
• Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325°F: Line two baking sheets with parchment paper.
• Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
• Rest the dough: Let the dough rest at room temperature for 15 minutes. During this time, it'll firm up noticeably and become a scoopable consistency.
• Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.

PERFECT THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a large bowl, whisk together flour, baking soda and salt, set aside.
• In another large bowl, using a mixer, cream the butter and sugars together 3-4 minutes, then add the water and vanilla and mix until just combined.
• Next, add the slightly beaten eggs to the butter mixture and mix in lightly.
• Stir or mix in the flour mixture and when flour is mixed in, then fold in the chocolate chips.
• Using a large cookie scoop, scoop out cookie dough and place 2-inches apart onto prepared cookie sheets.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.

ANOTHER CRUNCHY CHOCOLATE CHIP COOKIE RECIPE -- ALL BUTTER

Steps:

• Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.
• Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside.
• Cream butter and both sugars with an electric mixer; Add egg and vanilla and beat until egg is mixed in.
• Add flour mixture and stir until incorporated. Stir in chocolate chips.
• Drop by rounded teaspoons onto the parchment lined cookie sheets and bake for 12-15 minutes (or longer) or until the edges start to brown.
• Let cool on the baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F. Line large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
• Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
• Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

DOUBLE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• In a large bowl, beat butter until light and fluffy, about 1 minute. Add in both granulated and brown sugars, beating until well combined.
• Add in the egg and vanilla extract, and beat until combined.
• Add in salt, espresso powder, and baking soda; mix until combined.
• In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
• Add in white chocolate chips, semi-sweet chocolate chips and Buncha Crunch Baking Bits; mix until combined.
• With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
• Bake for 14-15 minutes, or until cookies are done.
• Enjoy!

CRUNCHY CHOCOLATE CHIP COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Cream the granulated sugar, brown sugar and margarine together using an electric hand mixer.
• Add the egg, almond milk and vanilla extract. Beat again until well combined with electric hand mixer.
• Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, cornstarch, salt and baking soda. Beat with electric hand mixer until combined.
• Fold in the chocolate chips with a large spoon.
• Use a 1 tablespoon scoop or regular tablespoon to drop dough onto the prepared pan.
• Bake in preheated 350F oven for 12 - 14 minutes or just until cookies start to turn golden on the top.
• Remove from oven and allow to cool on pan for a few minutes.
• Transfer to a rack to finish cooling.
• Serve and enjoy!

CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven 240C/gas for 10-15 minutes.
• Put the melted butter with the brown and white sugar in a bowl and mix with an electric mixer until fluffy.
• Add in the eggs (mixing after each) and the vanilla. Don't over mix.
• Add in the Salt, Baking Powder, and Flour. Mix gently with the electric mixer until you get your cookie dough.
• Add in the chocolate chips and mix them with the dough with a tablespoon.
• Shape the cookies flat on a greased tin (use corn oil or butter).
• Put the cookies in the oven 240C for 2 minutes then on 160C for 20-25 minutes. Remove and let them cool for 30 minutes to get best results.

THICK, CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed.
• In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
• Dough will be crumbly; pinch into 1-tablespoon lumps and drop about 2 inches apart, onto buttered 12- by 15-inch baking sheets.
• Bake in a 300° oven until cookies are an even golden brown, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
• With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
• Note: Nutritional analysis is per cookie.

CRISPY AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
• Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
• Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
• Add the chocolate chips and mix into the batter on low just until combined.
• Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
• Heat oven to 350°F / 177°C.
• Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
• Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these "heaping" tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
• Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
• Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
• When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
• Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
• Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
• Store cookies in a sealed container at room temperature for up to 3 days.

CRISPY CHOCOLATE CHIP COOKIES

Steps:

• See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
• For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
• Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
• Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.

CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• In a big bowl cream butter until frothy.
• Add in sugar and vanilla while beating continously.
• Add honey and egg. Mix well.
• In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting.
• Fold in chocolate chips and work into a smooth dough.
• Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350F for 15-20 minutes.

THIN CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
• In a medium sized bowl whisk together the flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
• Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
• On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.
• Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading.
• Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking.
• Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.

CRISPY CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• 1. Position racks in the upper and lower thirds of the oven. 2. Preheat the oven to 325°F. Line two large baking sheets with foil, dull side up. 3. Mix the flour, baking soda, and salt together thoroughly. Set aside. 4. In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft. 5. Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake). 6. Bake the two sheets for 8 minutes. 7. Rotate the sheets from the top rack to the bottom and from front to back. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). 8. Let cookies cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. 9. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F.
• Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
• Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
• Fold in the chocolate chips.
• Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
• Bake for 12-14 minutes at 350F.
• Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
• Enjoy!
• Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.

TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
• In a small bowl, whisk together the flour, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
• Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
• Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
• Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.

CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 190C/375F/Gas Mark 5. Lightly grease two baking trays.
• Put all of the ingredients in a large bowl and beat well until combined.
• Place tablespoons of the mixture on the prepared baking tray making sure you space them a bit apart.
• Bake in the preheated oven oven for 10-12 minutes and then use a palette knife to put on a cooling rack.
• Enjoy

THE ULTIMATE HEALTHY CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and coconut sugar with an electric or stand mixer. Beat in the cashew milk and vanilla. Gradually beat in the flour mixture, mixing just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten to ½" thick using a spatula. (The cookies should spread some if there isn't too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-22 minutes. Cool completely to room temperature on the baking sheet.

COMMUNITY RECIPE: THICK CRUNCHY CHOCOLATE CHIP COOKIE

Steps:

• Add your butter and sugar into a large mixing bowl. Cream the butter and sugar until it is light and fluffy.
• Add your cold egg and vanilla extract and mix in until homogenous with a hand mixer or a wooden spoon
• Sift your flour, baking powder and baking soda into your bowl. Then add your salt and mix well. If you use salted butter, you may discard the salt in this recipe.
• Next, fold in your chocolate chips and oatmeal with a spatula until it is evenly distributed.
• Cover your bowl with a cling wrap and pop it in the fridge for at least 2 hours or overnight if you prefer.
• Preheat your oven to 190C fro at least 10 minutes once your cookie dough is fully chilled. Then lower your oven temperature to 180C when you are ready to get baking!
• Scoop out your cookie dough with an ice cream scoop about 1 tbsp and put it on a baking sheet lined with parchment paper or lightly grease the baking sheet with some butter. Make sure you leave some space between to cookie dough as this cookie will spread as they bake.
• Lightly press the cookie dough down with your fingers.
• Pop the cookies into the oven and bake for 25 to 30 mins or more. The time of baking can be vary due to different temperature of every oven and how much you scoop out your cookie dough. It could be 5mins longer or shorter. Make sure you check your cookie after some time to prevent over baking. So, do experiment with it.
• Because this is a crunchy cookie, once the first tray of cookies is baked, cool them on the baking sheet until they are warm enough to eat while I bake the second tray. I will take one cookie and try to test the crunchiness of the cookie because I don't like chewy cookies. If it is not crunchy enough, I pop them back into the oven for about 5 to 10 mins or until your cookie has reached your desired crunchiness once I finish baking the second tray. Then I will repeat this on the second tray. Make sure you wrote down the total baking time of the cookie so the next time you bake, you don't have to test the consistency of the cookie each time. Happy experimenting!
• In case, you like chewy cookies, bake the cookies for 10 to 15 mins or until the edges of the cookie are golden brown.
• Transfer the cookie to a cooling rack to cool and the cookies are ready to be served!
• Store the cookies in an airtight container and place in room temperature.

CRISPY COOKIES

Steps:

• *The easiest way to measure the flour is to add a full cup to the mixing bowl, then remove 1 tbsp from the bowl. All purpose flour will yield the crispiest results, but spelt or oat flour also work.Preheat oven to 310 F. Grease a cookie sheet. Combine first 5 ingredients in a large bowl. Stir in remaining ingredients to form a dough - it will be very dry at first, so keep stirring and breaking up clumps until it turns into cookie dough. You should not need more liquid. Roll balls. Place on the greased tray, then press down to flatten. (I rolled 16 balls, which turned into the cookies in the photos. They expand a lot as they cook, so leave room between cookies.) Bake 15 minutes, then let cool 10 minutes before removing from the tray. They also get crispier as they sit. As a general rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. If you try the recipe, be sure to leave a comment or rate it below!View Nutrition Facts