CRUNCHY CRISPY CHOCOLATE CHIP COOKIE
This is the Best Crunchy Crispy Chocolate Chip Cookie recipe is a one of a kind cookie. I had this cookie growing up and I finally recreated my mom's recipe. It's dense, crunchy, and chocked full of chocolate chips in every bite.
Provided by Happy Happy Nester
Categories Dessert
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 18 cookies, Calories 218 kcal, Carbohydrate 24.8 g, Protein 3.1 g, Fat 12.1 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 142 mg, Fiber 1.1 g, Sugar 15 g
CRISPY CHOCOLATE CHIP COOKIES
Crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips-- I have a feeling even soft chocolate chip cookie fans will get a kick out of these.
Provided by Sally
Categories Cookies
Time 2h25m
Number Of Ingredients 11
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.
CHEWY CHOCOLATE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
- Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
- With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.
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.
CRISPY-CAKEY CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 36 cookies
Number Of Ingredients 9
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.
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
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
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)
Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!
Provided by Nif_H
Categories Chocolate Chip Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat your oven to 375°F.
- Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
- Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
- Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
- Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!
CRISP AND CHEWY CHOCOLATE CHIP COOKIES
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
- Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
- Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
- Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
- Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.
CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
CRUNCHY CHIP COOKIES
Somewhat like a chocolate chip cookie but this one has the added crunch of crisp rice cereal.
Provided by Kiki
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine the flour, baking soda, and salt. Set aside.
- In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
- Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 32.7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 133.3 mg, Sugar 21.3 g
CRISPY CHEWY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F.
- Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake till edges are nicely browned i.e. for about 10 minutes.
Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2
CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES
Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h8m
Yield 4 1/2 dozen
Number Of Ingredients 11
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.
TENDER & CRISPY CHOCOLATE CHIP COOKIES
Make and share this Tender & Crispy Chocolate Chip Cookies recipe from Food.com.
Provided by ghostlyvision
Categories Drop Cookies
Time 35m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and sugars in mixing bowl, beat with mixer only until fully combined.
- Add baking soda, salt, vanilla and egg, lightly beat until combined, add flour, mix in until combined.
- Stir in chocolate chips.
- Place tablespoonfuls onto ungreased cookie sheet two inches apart (leave mounded for higher, slightly softer cookies, smooth dough down with back of spoon for flatter, crisper cookies).
- Bake at 350 degrees for 10 - 12 minutes (moving tray back to front half-way through baking) until golden brown on top.
- Allow to cool slightly on cookie sheet and then remove to wire rack to fully cool.
Nutrition Facts : Calories 440, Fat 24.5, SaturatedFat 14.9, Cholesterol 61.1, Sodium 225.6, Carbohydrate 55.6, Fiber 2.2, Sugar 37.2, Protein 4.1
CRUNCHY CHOCOLATE CHIPPERS
Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.
Provided by PIETILPA
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g
CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: granulated sugar, dark brown sugar, baking powder, baking soda, salt, egg, vanilla extract, butter, all purpose flour, milk chocolate, dark chocolate
Provided by Denish Monlie
Yield 20 servings
Number Of Ingredients 11
Steps:
- Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
- To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
- Fold in chocolate into dough. Mix the dough with the chocolate bar
- Wrap and chill in the refrigerator for at least 1 hour.
- Bake at 400°F for 15 minutes.
- Let cool and serve.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES
If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.
Provided by WyomingMoonDust
Categories Dessert
Time 45m
Yield 9 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Sift together flour,baking soda, and salt and set aside.
- in Large bowl beat butter, sugars and egg, milk, and vanilla.
- Stir in flour mixture alternating with oil.
- Add cereal, oatmeal and chips.
- Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
- Bake for 8-10 minutes or until done.
- Makes nine dozen.
Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6
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