I am looking for a crunchy, crumbly chocolate chip cookie recipe, not chewy or thin or crispy.Any suggestions?

Question

I can not seem to find a recipe for a harder, drier chocolate chip cookie. I want something different from the Tollhouse and Amos cookies. If anyone knows of any recipes please let me know :)

Something like Mr Christie's Chips Ahoy, but homemade..

Answer 1

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Answer 2

As a former chef in Canada and you said Christies so I figure your from Canada, the butter/margarine keep them crunchy and white sugar a apose to brown, an use only the egg yolks.

Shortening and brown sugar as they retain moisture tend to make softer chewy style cookies, the other way and a temp of 375, I like to use the semi sweet and milk chocolate chips even a few white chocolate chips.

I am partial to nuts, walnuts, pecans, for a treat macadamia nuts or even chopped peanuts. let them cool fully, as a warm cookie in a tin or plastic container could soften them up a bit.

Answer 3

These are really great but you need to eat them within a couple of days. Your best to keep them in the freezer - they'll keep for ages that way. Just take out what you need for a few days and bobs your uncle. They don't take long to thaw though.

BACHELOR BUTTONS
Ingredients:
2/3 cup butter (155g)
1¾ cup sugar
2 eggs; well beaten
½ tsp vanilla
3 cup flour
2 tsp baking powder
½ tsp salt
150-200g choc bits - depends how much you like choc-chips

Method: Preheat the oven to 200c.Cream butter and sugar until light and fluffy. Stir in eggs; add vanilla. Sift together flour, baking powder, and salt; stir into creamed mixture. Mix thoroughly. Drop by teaspoons onto greased baking sheet. Stir through choc bits. Bake 8-10 minutes or until golden brown.

Answer 4

Crunchy Chocolate Chip Cookies Recipe

INGREDIENTS:
1 cup butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon pure vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups crispy rice cereal
2 cups semi-sweet chocolate chips

PREPARATION:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
In an extra large bowl, cream butter and sugar together until light and fluffy.
Add eggs and vanilla, beating until thoroughly combined.
In a smaller bowl, stir flour, baking soda, and salt together with a fork. Add flour mixture to wet ingredients in the large bowl, stirring until combined. Mixture will be thick. Add rice cereal and chocolate chips, gently folding until combined.
Drop compressed rounded tablespoons of the dough onto the cookie sheets, placing them 1-1/2 inches apart. Bake 12 to 15 minutes until golden brown. Cool cookies thoroughly on racks. Store crunchy chocolate chip cookies in a covered container.

Yield: 6 dozen cookies

Answer 5

In order to get the Thick, Crunchy Chocolate Chip Cookies, modify the below recipe created for thin, crisp chocolate chip cookies ... just increase the butter to 2/3 cup and omit the water.

Dough will be dry and crumbly; pinch into 1-tablespoon-size lumps. Bake cookies until they are an even golden brown, 18 to 20 minutes.

Prep time: About 10 minutes

Makes: About 32 cookies

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) melted butter or margarine

1/2 cup firmly packed brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla

1 package (6 oz.) or 1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1. Mix flour, baking soda, and salt.

2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.

3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.

4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.

5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.

Per cookie: 94 cal., 51% (48 cal.) from fat; 0.7 g protein; 5.3 g fat (3.2 g sat.); 12 g carbo.; 87 mg sodium; 10 mg chol.

Answer 6

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