Crunchy Chocolate Cookies Food

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

CRISPY-CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

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.

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.

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

CRUNCHY CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, sift together the flours and the baking soda; set aside.
• In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
• With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
• Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
• About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

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.

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!

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.

CRISPY CHOCOLATE COOKIES

Steps:

• Pre-heat oven to 350 degrees Fahrenheit
• cream together butter and sugars.
• add honey, egg and vanilla.
• Mix dry ingredients.
• slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
• Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
• Bake 10-12 minutes for softer cookies, longer for crispier cookies.

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.

CHOCOLATE CRUNCH COOKIES

Steps:

• Preheat oven to 350°F.
• Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
• Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
• Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
• Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.

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.

CRUNCHY CHOCOLATE COOKIES

Steps:

• In a big bowl, mix rolled oats, flour, sugar, cocoa, baking powder and salt. Stir well.
• In a small bowl, whisk together the egg whites, corn syrup and vanilla.
• Add the mixture of egg whites to the mixture in the big bowl and mix. The dough should be very dense. Incorporate the rice crispies.
• Let drop the dough to the spoon on a non-stick baking sheet (or you can put some oil on the baking sheet).
• Cook in a preheated oven of 350 F for 9 to 11 minutes.

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

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

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.