Crunchy Chip Cookies Recipes

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.

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.

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.

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.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• In a big bowl cream butter until frothy.
• Add in sugar and vanilla while beating continously.
• Add honey and egg. Mix well.
• In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting.
• Fold in chocolate chips and work into a smooth dough.
• Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350F for 15-20 minutes.

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

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!

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.

Steps:

• Preheat oven to 350°F Lightly grease 2 baking sheets.
• Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
• Beat in the vinegar, egg, baking soda and baking powder until well combined.
• Stir in the flours until well combined.
• Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily.
• Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
• Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
• Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.