Delicious Home-Baked Chocolate Chip Cookies
Crunchy Delights: A Twist on Classic Chocolate Chip Cookies
Craving something a little crispier? Look no further! This recipe takes a classic chocolate chip cookie and adds a delightful crunch, similar to chocolate chip tuiles. You'll love making a full batch of these sand-dollar-size treats because they disappear so quickly!
What you'll need:Get ready to indulge with Ghirardelli Semi-Sweet Chocolate Chips, which we used, but feel free to use any chocolate chips you prefer.
This recipe has been featured in our Chocolate Desserts photo gallery. If you are in search of chewier cookies, try our renowned Classic Chocolate Chip Cookies (we've even got some secrets for chewy cookies). We also offer a gluten-free recipe and a vegan one, just for you!
- Yield: 48 (2-inch) cookies
- Difficulty: A cinch!
- Total: 40 minutes
- Active: 15 minutes
Ingredients (7)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter (1 1/2 sticks), chilled yet soft enough for creaming
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips (about 12 ounces)
Instructions
- Preheat your oven to 375°F and position a rack in the center. Time to mix the dry ingredients! Combine flour and salt in a small bowl and whisk to remove any lumps, then set aside.
- In the bowl of your stand mixer, combined butter and brown sugar, and beat using the paddle attachment on medium speed for about 3 minutes, until the mixture is light and fluffy. Give those arms a break, and scrape the sides of the bowl!
- Rejoin the action! Add the egg until it's just incorporated before mixing in the vanilla extract.
- Here's the fun part - time to add the dry ingredients! Reduce the mixer speed to low and gradually add the flour mixture. Once combined, remove the bowl from the mixer stand and mix in the chocolate chips with a spoon or spatula.
- Prepare to drop... cookie dough, that is! Use a rounded tablespoon to portion the dough onto ungreased baking sheets, making sure to space them at least 3 inches apart.
- Prodigious and appetizing cookies to come! Bake until the bottoms are a rich, golden brown, which takes about 10 to 12 minutes. Keep your eyes peeled to see if the oven heats evenly; if not, give the baking sheets a 180-degree twirl halfway through.
- Out of the oven and onto the cooling racks! Allow the cookies to cool completely on the baking sheets for approximately 10 minutes (waiting like this will make them easier to remove).
- These unique cookies, resembling sand-dollars in size, belong to the uncategorized realm of our cookie recipes.
- In this twist on classic chocolate chip cookies, you'll find Ghirardelli Semi-Sweet Chocolate Lumps as a key ingredient, lending a delicious flavor to the crunchy delights.
- If you're seeking nutritional information for this Aussiedlerbote recipe, I'm afraid I can't provide that as my focus is on text and not specific culinary details.
- Each batch of this Crunchy Delights recipe yields 48 cookies, making it an excellent option for baking in large quantities or for sharing with loved ones.
