Perfect crunchy chocolate chip cookies?

Question

I have been trying to find crunchy chocolate chip cookie recipie. Do you have any recipes like this? Please and thank you. :}

Answer 1

Some simple facts...
*Higher fat content equals a flatter, crisper cookie.
*White sugar makes cookies crisper whereas brown sugar keeps them softer and chewier once cooled.
*Egg whites have a drying effect and make cookies cakey once cooled while egg yolks make a crispier cooled cookie.
*Replace egg white with a tablespoon of water for crisper cookies.

For truly crunchy cookies, consider adding a special ingredient. In this case... cornflakes!

Crunchy Chocolate Chip Cookies (Makes a ton!)
3 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 cup butter
1/2 cup margarine
1 large egg
1 tablespoon skim milk or water
2 teaspoons vanilla extract
1 cup canola oil
1 1/4 cups crushed corn flakes
12 ounces chocolate chips
Preheat oven to 325°. Mix flour, baking soda, and salt together in medium bowl. In large mixing bowl, beat butter, margarine, brown sugar, sugar, egg, milk, vanilla and oil until mixture is creamy and well-blended. To creamed mixture, beat in flour mixture, a little at a time, beating well after each addition. Stir in corn flakes and chocolate chips. Drop by heaping teaspoonsful on an ungreased cookie sheet, placing dough about 2-inches apart. Bake about 12 minutes or until cookies start to very lightly brown on the edges. Remove from oven and let cool about 2 minutes. Remove cookies from cookie sheet and place on rack to completely cool. Store in air-tight container. Cookies would keep for several weeks without refrigeration, but they won't last that long. ALTERNATIVE: Omit corn flakes and use 1 cup quick cooking oatmeal.

And a super crispy cookie without any unusual ingredients.

Thin and Crispy Chocolate Chip Cookies
1 cup coarsely chopped pecans
3/4 cup unsalted butter, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/3 cup firmly packed light brown sugar
3 tablespoons light corn syrup
2 tablespoons milk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
Heat oven to 350°. Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
Increase oven heat to 375°. Sift together flour, salt and baking soda in a bowl; set aside. Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula. Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes. Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.

Enjoy!

Answer 2

Neiman Marcus Chocolate Chip Cookie recipe: Ingredients 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips Directions 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies

Answer 3

Crunchy Chocolate Chip Cookies
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. 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.
6 dozen cookies

***Enjoy!!!

Answer 4

Perfect Chocolate Chip Cookies
1/2 cup butter flavor shortening
1/2 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup instant malted milk powder (vanilla)
1 tablespoon chocolate syrup
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate chunks
Mix shortening,butter,and sugars in a large mixing bowl for about 1 minute.
Add malted milk powder,syrup,vanilla and egg and mix for about 1 minute.
Combine flour, soda, and salt in a separate bowl and then gradually mix into the large mixing bowl.
Stir in chocolate chips.
Shape into 2" balls and place 3" apart on ungreased cookie sheets.
Bake at 350 for 14-15 minutes or until golden brown.
Cool for 2 minutes on the cookie sheet before removing to waxed paper to cool. Store in AIRTIGHT container to keep crisp.

nfd♥