Crispy Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
1 cup butter, brought to room temperature.
02 -
1 cup sugar, granulated.
03 -
1 cup light brown sugar, tightly packed.
04 -
2 large eggs, size doesn't matter.
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2 teaspoons vanilla extract.
06 -
2 cups regular all-purpose flour.
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1 teaspoon baking soda.
08 -
1 teaspoon baking powder.
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1 teaspoon salt.
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2 cups Rice Krispies cereal.
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1 1/2 cups more Rice Krispies cereal.
12 -
2 cups chocolate chips, a mix of milk and semi-sweet.
13 -
2 Hershey's bars (1.5 oz each), broken into pieces.
# Instructions:
01 -
Break the chocolate bars and toss them into a blender with 2 cups of Rice Krispies. Blend until the mixture is as fine as you can get it, then set aside.
02 -
In a big bowl, mix the softened butter with the brown sugar and white sugar. Keep mixing until the texture is smooth and fluffy.
03 -
Crack in the eggs and pour in the vanilla. Beat everything together until it blends completely.
04 -
Stir in the flour and 1 1/2 cups of Rice Krispies, along with your cereal and chocolate powder from earlier. Add the baking soda, salt, and baking powder. Mix gently until everything is just incorporated.
05 -
Add the chocolate chips last. Mix until they're spread evenly throughout your dough.
06 -
Drop spoonfuls of the dough onto a prepared baking tray. Make sure they're spaced 2 inches apart so they don't stick together while baking.
07 -
Pop your tray in the oven, preheated to 375°F. Let the cookies bake for around 7-9 minutes until the edges turn golden.
08 -
Let the cookies sit on the tray for a couple of minutes before moving them to a cooling rack to finish cooling down.
# Notes:
01 -
These chewy and crispy cookies combine chocolate chips with a crispy twist from Rice Krispies. They're a hit at parties, family hangouts, and for snacking anytime.
02 -
Keep the cookies fresh by storing them in a sealed container at room temperature for up to five days.
03 -
Prepare extra dough and freeze it in portions to make baking easier later.